About this role

Line Cook / Prep Cook

Job Summary

The Line Cook / Prep Cook is responsible for preparing, cooking, and presenting menu items according to the restaurant's recipes, specifications, and quality standards. The position may be assigned to various kitchen stations, including grill, sauté, fry, and food preparation, depending on operational requirements.

The Line Cook / Prep Cook is responsible for maintaining an organized and sanitary workstation, ensuring proper food preparation and portioning, and producing consistent, high-quality dishes in a timely manner.

Key Responsibilities

Prepare and cook food according to standardized recipes, specifications, and assigned station requirements.
Work effectively across designated kitchen stations, including grill, sauté, fry, and prep, as required.
Complete daily food preparation, including washing, cutting, portioning, marinating, seasoning, and other preparation tasks.
Ensure all dishes are prepared accurately, consistently, and within required service times.
Maintain proper portion sizes and presentation standards to ensure consistency and minimize food waste.
Maintain a clean, organized, and properly stocked workstation throughout each shift.
Follow proper food handling, storage, temperature control, and sanitation procedures at all times.
Monitor the quality and freshness of ingredients and report any concerns to the Sous Chef or Head Chef.
Assist with receiving deliveries, proper storage, stock rotation, and maintaining accurate food inventory.
Label, date, and store prepared ingredients and food items in accordance with established procedures.
Minimize food waste through proper preparation, portion control, and responsible use of ingredients.
Communicate effectively with the kitchen team to ensure orders are prepared accurately and efficiently during service.
Assist other kitchen stations and team members during busy service periods as directed.
Operate and maintain kitchen equipment safely and report any damage or maintenance issues promptly.
Follow all instructions and procedures provided by the Sous Chef and Head Chef.
Qualifications, Experience & Competencies
Certificate in Food Preparation, Culinary Arts, or a related field is an asset.
Minimum of one (1) to three (3) years' experience in a commercial kitchen, restaurant, hotel, or similar establishment.
Experience working on grill, sauté, fry, and/or preparation stations is preferred.
Knowledge of food preparation techniques, cooking methods, recipes, and kitchen equipment.
Understanding of food safety, sanitation, and proper food storage practices.
Ability to work efficiently and maintain quality in a fast-paced kitchen environment.
Strong attention to detail and commitment to food quality and consistency.
Ability to follow recipes, instructions, and portion specifications accurately.
Ability to work effectively as part of a team and communicate clearly with kitchen staff.
Positive attitude, reliability, and willingness to learn and take on different kitchen responsibilities.
Flexible to work evenings, weekends, and public holidays.
Reporting Relationship
Reports directly to the Sous Chef.