LINE COOK

Job Description:

The TiAmo Line Cook I is responsible for assisting with daily kitchen operations by preparing menu items according to established recipes and instructions provided by the Sous Chef and/or Executive Chef. This position ensures food quality, portion consistency, proper presentation, and compliance with food safety and sanitation standards while maintaining a clean, organized, and safe work environment.

Essential Job Functions and Duties:

- Prepare menu items according to established recipes, instructions, and quality standards set by the Sous Chef and/or Executive Chef.

- Ensure food is prepared with consistent quality, proper portion sizes, and appropriate presentation.

- Work efficiently at assigned kitchen stations while maintaining the quality and consistency of all finished products.

- Follow proper food handling, storage, and preparation procedures to maintain food safety.

- Demonstrate proper knife handling techniques and safe use of kitchen equipment.

- Apply basic cooking skills and follow established kitchen safety procedures.

- Maintain a clean, organized, and sanitary workstation throughout food preparation and service.

- Clean, disinfect, and sanitize cutting boards, worktables, equipment, and other food preparation surfaces as required.

- Ensure compliance with company policies, food safety guidelines, and applicable Health Department sanitation requirements.

- Ensure all food leaving the kitchen, including meals for managers, is accompanied by the appropriate order ticket.

- Properly wrap, label, date, and store food items in designated areas in accordance with food safety standards.

- Maintain a positive, professional, and courteous demeanor when interacting with guests, fellow team members, management, and vendors.

- Perform other duties as assigned to support kitchen operations and the overall success of the department.

Qualifications

Education and Experience:

- Must be at least 21 years of age.

- High school diploma or GED preferred.

- Five to seven years of cooking experience within the past ten years required.

- Knowledge of Italian and Asian cuisine, seafood preparation, soups, and sauces preferred.

- Ability to broil and operate standard commercial kitchen equipment.

- Demonstrated ability to roast beef, pork, and poultry.

Additional Requirements:

- Ability to work effectively in a fast-paced, high-pressure environment while maintaining quality and professionalism.

- Ability to work independently and collaboratively as part of a team.

- Must provide and maintain job-related tools necessary to perform assigned duties.

- Selected candidates must successfully complete a cooking audition for the Executive Chef. The audition will consist of preparing a meal for four, including an appetizer, soup or salad, and a main entre. Dessert is not required.

- Ability to read, write, speak, and understand English.

- Bilingual English/Spanish skills preferred.

- Must maintain a clean, well-groomed, and professional appearance in accordance with company standards.

- Must be flexible and available to work varied shifts, including weekends, holidays, and overtime as needed.

- Ability to work in an environment that may include exposure to secondary smoke, high noise levels, bright lights, and dust.

- Strong verbal and written communication skills.

Required Work Cards and Certifications:

- Valid Food Handler Card or Food Handler Certification, as required by applicable regulations.

Machinery, Equipment, Programs, and Software Used:

- Commercial kitchen equipment, tools, and utensils.

- Paycom system.