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 high-quality dishes in a timely and efficient manner, ensuring customer satisfaction and maintaining the restaurant's standards. This position requires working closely with the kitchen team to execute menu items consistently while adhering to food safety and hygiene regulations.

The Line Cook is responsible for managing multiple orders simultaneously, maintaining a clean and organized workstation, and supporting inventory control by properly handling ingredients. This role demands a strong attention to detail, the ability to work under pressure during busy service periods, and a commitment to teamwork.

Ultimately, the Line Cook contributes to creating an exceptional dining experience that encourages repeat business and positive reviews.

Minimum Qualifications

High school diploma or equivalent. Previous experience working in a fast-paced kitchen environment. Basic knowledge of food safety and sanitation standards. Ability to stand for extended periods and perform physically demanding tasks. Strong communication skills and ability to work effectively in a team.

Preferred Qualifications

Formal culinary training or certification. Experience with specific cuisine types relevant to the establishment. Knowledge of inventory management and portion control. Ability to operate kitchen equipment safely and efficiently. Flexibility to work various shifts including weekends and holidays.

Responsibilities

Prepare and cook menu items according to standardized recipes and presentation guidelines. Ensure all food is prepared in a timely manner to meet customer demand during service hours. Maintain cleanliness and organization of the kitchen and workstations throughout the shift. Follow all food safety and sanitation procedures to comply with health regulations.

Collaborate with other kitchen staff to coordinate orders and maintain smooth kitchen operations. Monitor inventory levels and report shortages or quality issues to the kitchen manager. Assist in receiving and storing deliveries, ensuring proper rotation of stock. Adapt to menu changes and special dietary requests as needed.

Skills: The Line Cook utilizes culinary skills daily to prepare and present dishes that meet quality standards and customer expectations. Time management and multitasking skills are essential to handle multiple orders simultaneously while maintaining accuracy and consistency. Communication and teamwork skills facilitate smooth coordination with chefs, servers, and other kitchen staff to ensure efficient service.

Knowledge of food safety practices is applied continuously to maintain a hygienic work environment and prevent contamination. Additionally, adaptability and problem-solving skills help the Line Cook respond effectively to changing menu demands and busy service periods.