Line Cook II, Mimi Kakushi
Core
Line Cook II supporting Chef de Partie in daily kitchen station operations, preparing meats, fish, fowl, sauces, stocks, and menu items with quality control and consistency.
Role type
Line Cook II
Builds
Menu items (meats, fish, fowl, sauces, stocks) for restaurant service
Domain
Hospitality / Culinary Arts
Required skills
Cooking methods (broiler, sauté, fry, roast, moist-heat), Food safety and sanitation, Kitchen equipment operation, Recipe reading and scaling, Physical strength (lifting up to 100 lbs), English language proficiency
Preferred skills
Time management, Team collaboration, Attention to detail, Flexibility for varying shifts
Technologies
Stoves, ovens, broilers, steamers, kettles
Responsibilities
Prepare food items according to standard recipes and guest orders, Monitor storage and freshness using FIFO, Operate kitchen equipment safely, Maintain clean and compliant work areas, Provide guidance to junior staff, Assist with stock control and waste minimization
Seniority
Mid-level IC
