Line Cook

Line Cook

As a Line Cook at bartaco, you will play a vital role in supporting the management of all food stations and ensuring the successful execution of our menu. Here's a breakdown of the major responsibilities, essential physical requirements, knowledge and skills, and qualifications for this position:

Major Responsibilities:

• Setting up and Stocking Food Stations: Arrange and stock all food stations with necessary supplies, ingredients, and equipment for efficient menu preparation.
• Food Preparation: Assist in prepping all food items required for service, including ingredient preparation, portioning, and ensuring readiness.
• Menu Execution: Collaborate with kitchen staff to ensure proper execution of menu items, coordinate timing, and maintain consistency and quality throughout food preparation.
• Timely and High-Quality Food Production: Ensure all food is made in a timely manner, meeting service demands while maintaining high-quality standards in taste, presentation, and consistency.
• Nutrition and Sanitation Compliance: Certify that all food preparation and handling adhere to nutrition and sanitation regulations, including proper storage, labeling, and adherence to food safety protocols.

Essential Physical Requirements:

• Hot and Cold Work Conditions: Ability to handle varying temperature conditions during food preparation, including working with hot stoves, ovens, grills, as well as refrigeration units for cold storage.
• Continuous Movements: Perform tasks such as reaching for ingredients, bending, lifting heavy pots or containers, and carrying trays, which are common physical activities in a kitchen environment.
• Standing and Being on Foot: Be able to stand and remain on your feet for the majority of your scheduled shift to effectively manage kitchen operations.

Knowledge and Skills:

• Clear Understanding of Menu Items: Possess a comprehensive understanding of all menu items, including ingredients, flavor profiles, and presentation standards.
• Ingredient Preparation: Knowledge and responsibility for prepping ingredients, including proper cutting techniques, seasoning, and portioning.
• Cooking Methods and Techniques: Strong grasp of various cooking methods, such as grilling, sautéing, braising, baking, and familiarity with different food items and kitchen equipment.
• Multitasking in a High-Volume Kitchen: Ability to efficiently multitask, prioritize tasks, and work effectively in a fast-paced, high-volume kitchen environment.

Qualifications:

• Industry Experience: Preferably, a minimum of 2 years of experience in the restaurant or hospitality industry.
• Culinary School: Completion of culinary school or relevant culinary education is considered a plus and can enhance your qualifications for the role.