Line Cook (Seasonal, Part-Time or Per Diem)

Job DescriptionJob DescriptionSalary: Ames Farm Inn is seeking PT or Per Diem Line Cooks for our family-style breakfast and lunch restaurant.The Line Cook is responsible for preparing and cooking a variety of menu items to meet the restaurant's quality standards. The Line Cook plays a vital role in executing orders efficiently while maintaining a clean, organized, and safe kitchen environment. This role requires precision, consistency, and teamwork to ensure an exceptional dining experience for guests.Duties/Responsibilities:Prepares and cooks menu items according to established recipes, portions, and quality standards, ensuring consistency in taste and presentation.Works on various stations, including grilling and frying, as assigned by the Lead Cook or Restaurant Manager.Assists with food ticket management to ensure orders are completed on time and plated correctly.Monitors food preparation and cooking times to meet service expectations.Ensures that food safety, sanitation, and allergen procedures are followed throughout preparation, cooking, and plating.Assists the Prep Cook in preparing ingredients when necessary, including cutting, portioning, and prepping breakfast products, produce, meats, and sauces.Collaborates with the Lead Cook and communicates effectively with front end serving team to maintain efficient kitchen flow during peak times.Assists with restocking the line, ensuring all necessary ingredients and supplies are available during shiftsReports equipment or supply issues to the Lead Cook or Restaurant Manager.Maintains cleanliness and organization of workstations and assists with overall kitchen cleanliness at the end of shifts.Follows proper storage and labeling practices to maintain food freshness and minimize waste.Performs other related duties as assigned.Required Skills/Abilities:Strong understanding of food preparation techniques, cooking procedures, and kitchen equipment.Ability to work in a fast-paced environment while maintaining quality and consistency.Strong organizational skills and ability to multitask effectively during service.Ability to follow recipes and instructions while demonstrating attention to detail.Ability to work collaboratively with team members and take direction from the Lead Cook or management.Basic understanding of food safety, sanitation standards, and allergen procedures.Reports to:Lead Cook or Restaurant ManagerApplications will be considered for the Summer 2025 season, dependent on staffing needs

Created: 2025-04-24