Line Cook

Lola's is featured on the NYT Top 100 Restaurants in NYC.

Overview

The Line Cook represents the restaurant with the highest levels of culinary skills, professionalism, sanitation, and food safety. The Line Cook must interact with team members and management professionally and collaboratively.

Key Responsibilities

• Leads all menu prep and execution for station
• Cooks and plates food as directed in a clean, safe, and timely manner
• Prepares food according to procedures and standards within allowable time guidelines
• Ensures high food quality
• Maintains a clean, neat, and organized workstation, kitchen, and prep area
• Practices proper receiving, stocking, storage, and rotating procedures
• Practices safe food handling procedures such as labeling and dating
• Assists in producing Family Meal
• Safely operates and cleans all kitchen equipment
• Conducts regular deep cleanings of the kitchen and walk-in
• Completes station inventories and checklists
• Communicates clearly with station partners and sous chefs as to pars and ingredients needed
• Supports additional kitchen responsibilities and projects as needed
• Works with fellow team members to execute menu during service

Knowledge, Skills & Abilities

Health & Safety

Requirements

Work Environment

Language