The Genuine Hospitality Group
Line Cook
With delegated authority, reporting to the General Manager, the Executive Chef, the Chef de Cuisine/Kitchen Manager, and the Sous Chef, the Line Cook is responsible for ensuring the efficient operation of kitchen workstations and the quality of prepared food.
General Description Of Work Operate and manage production lines, maintain proper stock levels, support the menu, and uphold quality and cleanliness standards throughout the kitchen environment.
Responsibilities
Manage and run production lines.
Ensure specification guidelines are followed and log/report discrepancies.
Examine containers, materials, and products to verify packing specifications are met.
Set up all stations by 11 a.m. at the latest.
Consolidate walk‑in stock and clean at end of shift.
Keep storage rooms organized.
Ensure afternoon menu and family meal are prepared on time.
Assist fellow cooks as needed.
Assist in developing daily specials.
Record and rotate product, packaging, and order information on specified forms and records.
Actively cook, prep, and assemble dishes as required.
Prepare meats, seafood, poultry, vegetables, and other items for cooking in various kitchen equipment.
Assume 100% responsibility for quality of products served.
Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations for smooth service.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean, sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat‑top ranges, and refrigeration equipment.
Follow proper plate presentation and garnish set‑up for all dishes.
Handle, store, and rotate all products properly.
Assist in food prep assignments during off‑peak periods as needed.
Close kitchen properly and follow closing checklist for kitchen stations; assist others in closing.
Attend all scheduled employee meetings and propose suggestions for improvement.
Perform other related duties as assigned by the Chef de Cuisine or Kitchen Manager.
Competencies
Interpersonal Skills – maintains confidentiality, listens without interrupting, controls emotions, remains open to others' ideas, tries new things.
Oral Communication – speaks clearly and persuasively, listens for clarification, responds well to questions.
Written Communication – writes clearly and informatively, edits work for spelling and grammar, varies style to meet needs, presents numerical data effectively, reads and interprets written information.
Organizational Support – follows policies and procedures, completes admin tasks correctly and on time, supports organization’s goals and values, supports affirmative action and diversity.
Planning/Organizing – prioritizes and plans work; uses time efficiently; plans for resources; sets goals and objectives; organizes or schedules others and tasks; develops realistic action plans.
Professionalism – approaches others tactfully; reacts well under pressure; respects everyone; accepts responsibility; follows through on commitments.
Dependability – follows instructions, responds to management; takes responsibility for actions; keeps commitments; commits to long hours when necessary; completes tasks on time or notifies appropriate person with alternate plan.
Qualifications Education and Experience
A minimum of 2 years of kitchen preparation and cooking experience.
Language Skills
Ability to read, speak, and interpret English documents.
Must communicate clearly with managers, kitchen, and dining room personnel.
Physical Ability
Reach, bend, stoop and frequently lift up to 50 pounds.
Work in a standing position for long periods of time (up to 10 hours).
Reasoning Ability
Apply common sense to carry out written, oral, or diagram instructions.
Deal with problems involving several concrete variables in standardized situations.
Salary From $17 per hour
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Awards Awarded the Great Place to Work Certificate for 2024/2025 & 2025/2026.
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General Description Of Work Operate and manage production lines, maintain proper stock levels, support the menu, and uphold quality and cleanliness standards throughout the kitchen environment.
Responsibilities
Manage and run production lines.
Ensure specification guidelines are followed and log/report discrepancies.
Examine containers, materials, and products to verify packing specifications are met.
Set up all stations by 11 a.m. at the latest.
Consolidate walk‑in stock and clean at end of shift.
Keep storage rooms organized.
Ensure afternoon menu and family meal are prepared on time.
Assist fellow cooks as needed.
Assist in developing daily specials.
Record and rotate product, packaging, and order information on specified forms and records.
Actively cook, prep, and assemble dishes as required.
Prepare meats, seafood, poultry, vegetables, and other items for cooking in various kitchen equipment.
Assume 100% responsibility for quality of products served.
Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations for smooth service.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean, sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat‑top ranges, and refrigeration equipment.
Follow proper plate presentation and garnish set‑up for all dishes.
Handle, store, and rotate all products properly.
Assist in food prep assignments during off‑peak periods as needed.
Close kitchen properly and follow closing checklist for kitchen stations; assist others in closing.
Attend all scheduled employee meetings and propose suggestions for improvement.
Perform other related duties as assigned by the Chef de Cuisine or Kitchen Manager.
Competencies
Interpersonal Skills – maintains confidentiality, listens without interrupting, controls emotions, remains open to others' ideas, tries new things.
Oral Communication – speaks clearly and persuasively, listens for clarification, responds well to questions.
Written Communication – writes clearly and informatively, edits work for spelling and grammar, varies style to meet needs, presents numerical data effectively, reads and interprets written information.
Organizational Support – follows policies and procedures, completes admin tasks correctly and on time, supports organization’s goals and values, supports affirmative action and diversity.
Planning/Organizing – prioritizes and plans work; uses time efficiently; plans for resources; sets goals and objectives; organizes or schedules others and tasks; develops realistic action plans.
Professionalism – approaches others tactfully; reacts well under pressure; respects everyone; accepts responsibility; follows through on commitments.
Dependability – follows instructions, responds to management; takes responsibility for actions; keeps commitments; commits to long hours when necessary; completes tasks on time or notifies appropriate person with alternate plan.
Qualifications Education and Experience
A minimum of 2 years of kitchen preparation and cooking experience.
Language Skills
Ability to read, speak, and interpret English documents.
Must communicate clearly with managers, kitchen, and dining room personnel.
Physical Ability
Reach, bend, stoop and frequently lift up to 50 pounds.
Work in a standing position for long periods of time (up to 10 hours).
Reasoning Ability
Apply common sense to carry out written, oral, or diagram instructions.
Deal with problems involving several concrete variables in standardized situations.
Salary From $17 per hour
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Awards Awarded the Great Place to Work Certificate for 2024/2025 & 2025/2026.
#J-18808-Ljbffr