Position Summary:
The line cook's primary responsibility is to prepare and cook the highest quality food consistently and efficiently to TFK recipes and standards, as well as prepare and portion food products prior to cooking. The line cook will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked and non-cooked items. The line cook plays an integral part in the financial success of the restaurant.

Principal Accountabilities:
Prepare and cook a variety of meats, seafood, poultry, and vegetables using a variety of kitchen equipment and techniques
Assume 100% responsibility for the quality of products served
Know and comply consistently with portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Stock and maintain sufficient levels of food products at line stations to ensure a smooth service
Portion food products before cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation and corresponding equipment
Follow proper plate presentation and garnish setup for all dishes
Handle, store, and rotate all products properly
Assists in food prep assignments during off-peak periods as needed
Opens and closes the kitchen properly, assists others, and follows checklists for kitchen stations
Understands and follows proper rules of hygiene and food safety measures
Participate in proactive communication to help avoid and solve operational, HR, and financial issues
Flexible during shifts to ensure a smooth and efficient operation of the restaurant as directed

Measures & Targets:
Speed and Efficiency: Maintain an average time of 10-12 minutes per order, with a goal to reduce time without compromising quality.
Quality and Consistency: Consistently meet the restaurant's plating standards and ensure food is cooked to the correct specifications.
Health and Safety Compliance: Adherence to kitchen safety standards, cleanliness, and food safety protocols (e.g., safe food handling, and sanitation).
Teamwork and Communication: Ability to work collaboratively with other kitchen staff (chefs, servers, dishwashers) and communicate effectively.
Guest Satisfaction: Ensure that dishes are prepared as ordered, with a focus on consistency, leading to a high number of positive reviews or returning customers.
Prep and Mise en Place Efficiency: All prep completed on time, with 100% readiness for service, ensuring a smooth kitchen flow during peak times.
Adherence to Recipes and Specifications: Prepare dishes with 0% variance in portion sizes or ingredients compared to the recipe card.
Attendance and Punctuality: Arrive on time for all scheduled shifts, with no unexcused absences.

Qualifications:
A minimum of 1 year of experience in kitchen preparation and cooking; preferably at least 6 months of experience in a similar capacity in a fast-paced restaurant
Must be able to work in a fast-paced, loud environment and stand for long periods (up to 8 hours)
Must be able to speak, read, write, and understand the primary language(s) used in the workplace
Must be able to bend, stoop, squat, and lift to 50 lbs. on a regular and continuous basis
Must be able to work on nights, holidays and/or weekends