Line Cook

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 dishes in a fast-paced environment, ensuring that all meals meet 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 shifts. 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 excellent dining experiences to customers. Ultimately, the Line Cook contributes directly to the restaurant’s reputation and success by upholding culinary excellence and operational efficiency.

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.
• Strong communication and teamwork skills.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with various cooking techniques and cuisines.
• Knowledge of inventory management and kitchen equipment operation.
• Food Handler’s Permit or ServSafe certification.
• Ability to work flexible hours including nights, weekends, and holidays.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is cooked and presented in a timely manner to meet customer demand.
• Maintain cleanliness and organization of the kitchen and workstations throughout the shift.
• Collaborate with kitchen team members to coordinate food preparation and plating.
• Adhere to all food safety and sanitation guidelines to ensure a safe working environment.
• Monitor inventory levels and communicate supply needs to management.
• Assist with receiving and storing deliveries as needed.
• Participate in daily kitchen setup and closing procedures.

Skills:

The required skills such as cooking proficiency, time management, and teamwork are essential for preparing dishes efficiently while maintaining quality and safety standards. Communication skills enable the Line Cook to coordinate effectively with chefs and other kitchen staff to ensure smooth service flow. Attention to detail is critical for following recipes accurately and presenting food attractively. Preferred skills like culinary training and knowledge of diverse cooking methods enhance the ability to contribute creatively and adapt to menu changes. Additionally, familiarity with kitchen equipment and inventory management supports operational efficiency and reduces waste.