Bistro Line Cook

The Line Cook is responsible for preparing and cooking for all food service; ensuring the ingredients are fresh, that the work area is clean, and that the necessary equipment is readily available. The Line Cook must be able to work in a fast-paced, high-pressure work environment and stay organized to identify and act on job duties quickly and effectively. Line Cook works as a team member in a dynamic workplace, following all safety procedures and providing consistently high-quality food to all patrons.

Primary Duties and Responsibilities

• Prepare food in a consistent and timely fashion, delivering the highest caliber of food quality and presentation while minimizing waste.

• Prepare menu items according to set recipes, in cooperation with the rest of the kitchen staff.

• Prepare dishes for customers with food allergies or intolerances.

• Set up and stock stations with all necessary supplies.

• Ensure that food for each table comes out simultaneously while maintaining quality standards.

• Follow all established health and safety guidelines. Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.

• Sweep floors, clean surfaces and ensure proper covering and storage of food items according to standards and procedures.

• Always stay productive and prepare for future needs as time allows.

• Participate in promotional activities.

• Work in partnership with the managers and other employees to maximize sales and business presence.

• Maintain a favorable working relationship with all other company employees and guests to foster and promote a working environment that maximizes morale, productivity and efficiency.

• Maintain a professional appearance, demeanor, and attitude at all times.