Line Cook

7 days ago

Bowmanville ON LC A, Canada Volt Raceway Full time $40,000 - $60,000 per year

The Line Cook is responsible for preparing and cooking dishes according to the restaurant's menu and standards. This role requires attention to detail, strong culinary skills, and the ability to work efficiently in a fast-paced kitchen environment. The Line Cook will contribute to the overall success of the kitchen by maintaining high standards of food quality, cleanliness, and safety.

Responsibilities:

Food Preparation

  • Prepare and portion ingredients for cooking and service, including chopping, slicing, and measuring.
  • Set up and stock workstations with necessary ingredients, tools, and equipment.

Cooking and Assembly

  • Cook and plate dishes according to the restaurant's recipes, ensuring consistency and quality.
  • Monitor cooking times and temperatures to ensure food is cooked properly and meets quality standards.

Station Management

  • Maintain a clean and organized workstation throughout the shift.
  • Regularly clean surfaces, equipment, and utensils to uphold hygiene standards.
  • Manage inventory at the workstation, including monitoring stock levels and notifying the kitchen manager when supplies are low.

Food Safety and Compliance

  • Follow food safety guidelines to prevent cross-contamination and foodborne illnesses.
  • Adhere to health and sanitation regulations and practices to ensure a safe kitchen environment.

Collaboration and Communication

  • Work collaboratively with other kitchen staff, including management and other line cooks, to ensure smooth and efficient service.
  • Communicate effectively with front-of-house staff to coordinate dish timing and special requests.

Quality Control

  • Inspect dishes for presentation and taste before they leave the kitchen.
  • Make adjustments as needed based on feedback from supervisors and customers.

Handling Equipment

  • Operate kitchen equipment and appliances safely and according to instructions.
  • Report any equipment malfunctions or safety concerns to the kitchen manager.

Adaptability

  • Respond to and accommodate special dietary requests or modifications as needed.
  • Handle high-pressure situations and adjust work pace as required during peak hours.

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