Hybrid Line Cook FT *Starting at $20 hr**Roswell** bei Ansley Golf Club

Description

Line Cook

5500 Settindown Dr, Roswell, GA 30075

Overview: A Line Cook is a vital role in a restaurant or commercial kitchen, responsible for preparing and cooking food during service. Line cooks work in a fast-paced, high-pressure environment, ensuring that meals are prepared to specification, cooked to the right temperature, and presented beautifully. They typically work on specific stations in the kitchen, such as grill, sauté, fry, or prep, and collaborate with other kitchen staff to ensure smooth operations during service.

Duties/Responsibilities:

Food Preparation:

• Prepping Ingredients: Line cooks are      often responsible for preparing ingredients for the day’s service. This      includes washing, chopping, marinating, and portioning meats, vegetables,      sauces, and other ingredients.
• Station Setup: Before service      begins, line cooks prepare their cooking stations, ensuring they have all      the necessary tools, ingredients, and utensils ready for cooking. This is      called "mise en place" (everything in its place).
• Organizing Work Areas: A clean and      organized workspace is essential. Line cooks keep their stations tidy,      make sure tools and ingredients are easily accessible, and ensure food      safety protocols are followed.

Cooking and Cooking Techniques:

• Cooking Dishes: Line cooks are      responsible for cooking food according to the restaurant’s recipes and      standards. This includes grilling, sautéing, frying, boiling, baking, and      other cooking methods depending on the station.
• Plating and Presentation: After      cooking, line cooks are responsible for plating the food, making sure each      dish looks visually appealing and is garnished according to the      restaurant’s standards.
• Timing and Temperature: Line cooks      ensure that food is cooked to the proper temperature and served at the      right time. They may be responsible for ensuring food is ready quickly and      efficiently, especially during busy service periods.
• Consistency: One of the most      critical aspects of a line cook’s job is ensuring that each dish is      consistent in taste, texture, and appearance every time it’s cooked.

Managing Orders:

• Reading Tickets: Line cooks receive      orders through a ticket system or verbal communication, which includes      specific instructions for each dish. They must interpret these tickets      quickly and accurately.
• Timing Coordination: Since multiple      orders are typically being cooked at once, line cooks must manage timing      to ensure that everything is finished at the right moment and all parts of      an order are completed at once.
• Working with Other Line Cooks:      Communication and coordination with other line cooks are crucial for      getting multiple dishes out at once, especially if several stations are      involved in a single order.

Collaborating with the Team:

• Teamwork: Line cooks work alongside      other kitchen staff, including sous chefs, prep cooks, dishwashers, and      sometimes the head chef or executive chef. They collaborate to ensure      everything is cooked and served properly.
• Communication: Clear communication      with the rest of the kitchen team and the front-of-house staff (servers)      is essential. This helps ensure that orders are correct, timely, and meet      the expectations of the customer.

Maintaining Cleanliness and Safety:

• Health and Safety: Line cooks must      adhere to food safety regulations, including proper food handling,      storage, and sanitation. They ensure that their cooking areas are clean      and organized, following procedures for cleaning utensils, equipment, and      surfaces.
• Cleaning During Service: In addition      to cooking, line cooks are responsible for maintaining cleanliness at      their stations throughout the service, wiping down counters, washing      tools, and discarding waste.

Inventory and Stock Management:

• Managing Supplies: Line cooks help      manage inventory, ensuring they have enough supplies for service, and      often assist with ordering ingredients. They ensure that items are stocked      appropriately and rotated to avoid spoilage.
• Minimizing Waste: By following      portion control guidelines and using ingredients efficiently, line cooks      help minimize food waste.

Handling Special Requests:

• Accommodating Dietary Restrictions:      Line cooks often prepare food according to customer preferences, which may      include dietary restrictions (e.g., gluten-free, vegetarian, allergies).      They must follow these instructions carefully and ensure the dish meets      the specifications.
• Flexibility: Line cooks need to be      flexible and adaptable, handling last-minute changes or special requests      in a timely manner.

Skills and Qualities:

• Culinary Skills: Line cooks should      have solid knowledge of cooking techniques, knife skills, and kitchen      equipment. They should understand how to prepare a wide range of dishes      and use various cooking methods.
• Attention to Detail: A line cook      must be meticulous about the quality, taste, and presentation of the food      they prepare, ensuring it meets the restaurant's standards every time.
• Time Management: Since line cooks      often handle multiple orders at once, they must be able to manage their      time effectively and work efficiently under pressure.
• Stamina and Physical Endurance: The      job is physically demanding, requiring long hours on your feet in a hot,      fast-paced environment. Line cooks must have the stamina to handle      extended shifts.
• Teamwork and Communication: Line      cooks need to work closely with other kitchen staff to ensure the flow of      food preparation is seamless. Good communication is crucial to keep orders      on track and ensure quality.
• Problem-Solving: When issues arise,      such as a delay in the kitchen or last-minute changes to an order, line      cooks need to be able to think quickly and find solutions to ensure the      meal reaches the customer on time and up to standard.
• Multitasking: Line cooks are often      required to manage several different tasks at once, such as cooking      multiple dishes, plating food, and maintaining cleanliness at their      station.
• Adaptability: The kitchen      environment is fast-paced and can change quickly, especially during peak      service times. Line cooks must be able to adapt to these changes and      remain focused.

Education and Experience:

• Formal Education: While formal      culinary education (e.g., culinary school) can be beneficial, many line      cooks start with on-the-job training and work their way up through the      kitchen ranks. Experience in cooking is more important than formal      credentials.
• Experience: Line cooks typically      have prior experience in kitchen roles, such as prep cook or dishwasher,      and often work their way up to the line cook position.
• Certifications: Some employers may      require food safety certifications (e.g., ServSafe) to ensure that the      line cook understands proper food handling and sanitation practices.

Language: 

• Required to speak, read, write      English, and do basic mathematics. 

Supervisory Responsibilities:

• None

We are a Drug-Free Workplace and require Pre-Employment Drug Tests. We also conduct Criminal History Background Checks and participate in E-Verify.

Reliable transportation is a must, only serious inquires need apply.

Compensation

Hourly rates starting at $20.00 and can increase based on experience.