The Line Cook is responsible for preparing and cooking menu items according to the steakhouse's recipes, quality standards, and food safety requirements. This role works as part of a fast-paced kitchen team to ensure guests receive exceptional food quality and service. The ideal candidate has experience in grill, sauté, or steakhouse operations and thrives in a high-volume environment.
Key Responsibilities
Food Preparation & Cooking
- Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
- Operate assigned station(s), including grill, broiler, sauté, fry, pantry, or prep.
- Cook steaks and proteins to guest specifications and company standards.
- Ensure all food is prepared and served in a timely manner.
- Assist with daily food preparation and mise en place.
Quality Control
- Maintain consistency in food quality, appearance, and portion control.
- Inspect ingredients and finished products to ensure freshness and quality.
- Follow steakhouse standards for seasoning, grilling, and plating.
- Communicate with supervisors regarding product quality concerns.
Kitchen Operations
- Maintain a clean, organized, and efficient workstation throughout each shift.
- Assist with receiving, storing, labeling, and rotating food products using FIFO (First In, First Out) procedures.
- Monitor stock levels and notify supervisors of shortages.
- Support team members during busy service periods.
Health & Safety
- Follow all food safety, sanitation, and workplace safety procedures.
- Comply with provincial health regulations and company policies.
- Properly handle, store, and label food products.
- Maintain cleanliness of kitchen equipment, utensils, and work areas.
- Report safety hazards, equipment issues, or accidents immediately.
Closing & Opening Duties
- Complete station setup before service.
- Perform cleaning and closing duties at the end of each shift.
- Ensure all food products are properly stored and dated.
- Assist with kitchen deep-cleaning tasks as assigned.
Qualifications
- Previous experience as a line cook, grill cook, or prep cook in a restaurant environment preferred.
- Experience working in a steakhouse or high-volume kitchen is an asset.
- Strong understanding of cooking methods, food preparation, and knife skills.
- Food Safety Certification required or willingness to obtain certification.
- Ability to work efficiently in a fast-paced environment.
- Strong communication and teamwork skills.
- Ability to stand for extended periods and lift up to 25 kg (55 lbs).
Preferred Qualifications
- Culinary diploma or related training.
- Experience cooking steaks to various temperatures and specifications.
- Knowledge of inventory control and food cost awareness.
Compensation & Benefits
- Competitive hourly wage based on experience.
- Employee meal program.
- Opportunities for training and career advancement.
- Health and dental benefits (where applicable).
- Employee discounts and recognition programs.
Key Competencies
- Attention to detail
- Time management
- Teamwork and collaboration
- Food quality and consistency
- Ability to work under pressure
- Reliability and punctuality
- Commitment to food safety and sanitation
Physical Requirements
- Standing and walking for extended periods.
- Frequent lifting, carrying, pushing, and pulling.
- Ability to work in hot, fast-paced kitchen conditions.
- Flexibility to work evenings, weekends, and holidays.
This position is essential to delivering a premium steakhouse dining experience by ensuring every dish is prepared safely, consistently, and to the highest quality standards.
