Line Cook - The Kenyon Inn & Restaurant

A Line Cook is responsible for efficiently preparing and cooking food items according to established recipes, working on a designated station in a fast-paced kitchen environment, ensuring quality and consistency while maintaining cleanliness and sanitation standards, all under the direction of the head chef or sous chef; key duties include prepping ingredients, cooking dishes to order, plating presentations, and managing inventory at their station. 
Key Responsibilities:

• Food Preparation:

• Cooking:

• Station Management:

• Order Execution:

• Plating:

• Inventory Control:

• Safety and Sanitation:

• Knife Skills: Proficient knife handling techniques for chopping, slicing, and dicing. 
• Cooking Techniques: Understanding of various cooking methods like grilling, sauteing, frying, roasting, and poaching. 
• Time Management: Ability to work efficiently under pressure and meet fast-paced deadlines. 
• Attention to Detail: Commitment to maintaining quality standards and consistency in food preparation. 
• Teamwork: Collaborate effectively with other kitchen staff to ensure smooth operation