About Company:
New School Mediterranean Celebrating 55 Locations Our journey began in downtown San Diego, where we worked alongside our team to create a ‘New-School’ Mediterranean style, combining traditional flavors, familiar ingredients, and genuine service to create memorable experiences for all.
About the Role:
The Line Cook plays a critical role in the kitchen by preparing and cooking high-quality meals in a fast-paced environment, ensuring that every dish meets the restaurant's standards for taste, presentation, and safety. This position requires close collaboration with other kitchen staff to maintain efficient workflow and timely service during all meal periods. The Line Cook is responsible for following recipes accurately, managing portion control, and maintaining cleanliness and organization of their workstation. Attention to detail and the ability to work under pressure are essential to consistently deliver an exceptional dining experience to guests. Ultimately, the Line Cook contributes to the overall success of the food service operation by upholding food safety standards and supporting a positive team environment.
Minimum Qualifications:
- High school diploma or equivalent.
- Previous experience working as a line cook or in a similar kitchen role.
- Basic knowledge of food safety and sanitation standards.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Physical ability to stand for extended periods and lift up to 50 pounds.
Preferred Qualifications:
- Culinary school training or certification.
- Experience with various cooking techniques and kitchen equipment.
- Knowledge of menu planning and portion control.
- Familiarity with health department regulations and compliance.
- Strong teamwork and communication skills.
Responsibilities:
- Prepare and cook menu items according to standardized recipes and quality standards.
- Dish Washing.
- Ensure all food is prepared in a timely manner to meet service demands and customer expectations.
- Maintain cleanliness and organization of the kitchen line and equipment throughout the shift.
- Monitor food stock levels and communicate with management regarding inventory needs.
- Adhere strictly to food safety and sanitation guidelines to prevent contamination and ensure guest safety.
- Collaborate with kitchen team members to coordinate meal preparation and plating.
- Assist in receiving and storing deliveries, checking for quality and proper storage conditions.
- Participate in daily kitchen setup and closing procedures to maintain operational readiness.
Skills:
The required skills such as food preparation, cooking techniques, and adherence to safety standards are applied daily to ensure that meals are prepared efficiently and safely. Time management and multitasking skills are essential to handle multiple orders simultaneously while maintaining quality. Communication skills facilitate effective coordination with other kitchen staff and management to ensure smooth operations. Preferred skills like knowledge of advanced cooking methods and menu planning enhance the ability to contribute creatively and improve kitchen efficiency. Overall, these skills combine to create a productive, safe, and high-quality food preparation environment.
