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Line Cook jobs in Rhode Island

Line Cook prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards as part of a cooking line. Follows all portion and presentation specifications and proper preparation methods. Being a Line Cook sets up and stocks workstation with all necessary supplies. Coordinates with other line cooks to ensure meals are delivered consistently and on time. Additionally, Line Cook is responsible for operating and maintaining a single workstation. May prepare sauces or garnishes. Follows all applicable guidelines and regulations for food handling and safety. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Line Cook works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Line Cook typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)

Recently Added Line Cook jobs

P
Line Cook
  • Pathways Community Services
  • Warwick, RI CONTRACTOR
  • Benefits:

    • Dental insurance
    • Health insurance
    • Opportunity for advancement
    • Paid time off
    • Training & development
    • Vision insurance


    Wolfgang Puck inside TF Green Airport is seeking for BOH staff to join a world-class team! Come elevate your industry experience and work side by side with celebrity chefs.

    JOB OVERVIEW:

    Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

    STANDARD SPECIFICATIONS

    Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

    Qualifications:

    • High school diploma or equivalent vocational training certificate
    • Culinary College Degree
    • 0 to 2 years experience as a Line cook at a 4/5 star restaurant
    • Food handling certificate
    • Ability to communicate in English with guests, co-workers, and management to their understanding
    • Ability to compute basic mathematical calculations
    • Ability to provide legible communication
    • Sanitation certificate. (Preferred)
    • Previous Supervisory experience is a plus


    Skills:

    • Ability to perform job functions with attention to detail, speed, and accuracy.
    • Ability to prioritize, organize, and follow through.
    • Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
    • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
    • Ability to maintain good coordination.
    • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
    • Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
    • Ability to work with all products and ingredients involved.
    • Ability to use all senses to ensure quality standards are met.
    • Ability to operate, clean, and maintain all equipment required in job functions.
    • Ability to comprehend and follow recipes.
    • Ability to expand and condense recipes.
    • Ability to perform job functions with minimal supervision.
    • Ability to work cohesively with co-workers as part of a team.


    Essential Job Function:

    • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
    • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
    • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
    • Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
    • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
    • Complete opening duties:
    • Set up the workstation with required mise en place, tools, equipment, and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the storeroom and stock in designated areas.
    • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
    • Start prep work on items needed for the particular menu of the day.
    • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
    • Continue prep work after the meal period for the next meal service.
    • Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift.
    • Prepare all menu items following recipes and yield guides, according to department standards.
    • Inform the Sous Chef of any shortages before the item runs out.
    • Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period.
    • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
    • Inform the Head Cook of any excess items that can be used in daily specials or elsewhere.
    • Maintain proper storage procedures as specified by the Health Department and restaurant requirements.
    • Minimize waste and maintain controls to attain forecasted food costs.
    • Disinfect and sanitize cutting boards and worktables.
    • Transport empty, dirty pots and pans to the pot wash station.
    • Direct and assist Stewards in order to make clean-up a more efficient process.
    • Review the status of work and follow-up actions required with the Head Cook before leaving.
    • Successful completion of the Restaurant training/certification process.
    • Breakdown workstation and complete closing duties according to department standards:
    • all food items to the proper storage areas.
    • Rotate all returned products.
    • Wrap, cover, label, and date all items being put away.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
    • Return all unused and clean utensils/equipment to the specified locations.
    • Ice down hot items from the steam table, so they cool quickly.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.


    SECONDARY FUNCTIONS:

    • Assist with inventories as scheduled.
    • Assist in plating up Banquet hot meals as assigned.
    • Follow maintenance program and cleaning schedule.
    • Perform duties in other areas of the kitchen as assigned.
    • Work at off-premise functions.
    • Research new menu items.
    • Attend designated meetings (Line-up, monthly meeting, general session, etc.).
    • Provide Lateral Service if and when possible.


    KEY RELATIONSHIP:

    • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
    • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.


    NOTE:

    A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

    This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

    This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

    Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
  • 2 Days Ago
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P
Line Cook
  • Paddy's Beach Club
  • Westerly, RI TEMPORARY
  • Job Description Looking for line cooks for our seasonal beachfront restaurant. Our 2024 year is May-September Full-time and part-time shifts are available for AM and PM shifts. Experience is a plus bu...
  • 3 Days Ago
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T
Line Cook
  • The Chanler at Cliff Walk
  • Newport, RI FULL_TIME
  • the summary.Join our team as a full-time savory line cook and become the ultimate journey curator for the guest dining experience. The ideal candidate will be experienced in food preparation, comforta...
  • 4 Days Ago
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T
Line Cook
  • T's Restaurant- Cranston
  • Cranston, RI FULL_TIME
  • Description** This is a seasonal job for the summer**POSITION TITLE: Line CookDEPARTMENT: Back of HouseREPORTS TO: Kitchen ManagerDo you believe that dreams are built on smiles? At T’s, we do, literal...
  • 5 Days Ago
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T
Line Cook
  • T's Restaurant Group
  • Cranston, RI VOLUNTEER
  • Description: ** This is a seasonal job for the summer**POSITION TITLE: Line CookDEPARTMENT: Back of HouseREPORTS TO: Kitchen ManagerDo you believe that dreams are built on smiles? At T’s, we do, liter...
  • 5 Days Ago
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N
Line Cook
  • Ninety Nine Restaurant & Pub
  • Cranston, RI FULL_TIME
  • Be a part of your Local Hometown Favorite. You bring your great attitude and readiness to learn, and we’ll take care of the rest! The Ninety Nine is committed to growing our talent from within through...
  • 8 Days Ago
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About Rhode Island

Rhode Island (/ˌroʊd -/ (listen)), officially the State of Rhode Island and Providence Plantations, is a state in the New England region of the United States. It is the smallest state in area, the seventh least populous, the second most densely populated, and it has the longest official name of any state. Rhode Island is bordered by Connecticut to the west, Massachusetts to the north and east, and the Atlantic Ocean to the south via Rhode Island Sound and Block Island Sound. It also shares a small maritime border with New York. Providence is the state capital and most populous city in Rhode Is...
Source: Wikipedia (as of 04/11/2019). Read more from Wikipedia
Income Estimation for Line Cook jobs
$37,205 to $47,617

Most Popular Cities in Rhode Island for Line Cook Jobs

What does a Line Cook do?

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Line Cook in Wichita Falls, TX
Dedicated and energetic Line Cook with a stellar customer service record and an exceptionally good attitude.
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