Line Cook in Ithaca, New York at ITH Hospitality

About the Role:

As a Line Cook, you will play a crucial role in the kitchen by preparing and cooking high-quality dishes in a fast-paced environment. Your primary focus will be to ensure that all food items are prepared according to the restaurant’s recipes, standards, and presentation guidelines. You will work closely with the kitchen team to maintain a clean, organized, and efficient workspace while adhering to food safety and sanitation regulations. This role requires the ability to manage multiple tasks simultaneously, maintain consistency in food quality, and contribute to a positive team atmosphere. Ultimately, your efforts will directly impact the dining experience of our guests by delivering delicious meals promptly and professionally.

Benefits:

• Up to 56 hours of paid sick time at management pay rate; unused hours convert to additional paid vacation time.
• Affordable health and dental insurance available, with employer contributions.
• Ability to rotate weekends off in coordination with the management team to ensure peak coverage is successfully maintained.
• Eligible for 401(k) plan after one year of employment, with 100% employer match up to 4% of annual earnings.

Minimum Qualifications:

• Previous experience working as a line cook or in a similar kitchen role.
• Basic knowledge of food preparation techniques and kitchen equipment.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation standards.
• Strong communication skills and ability to work well within a team.

Preferred Qualifications:

• Culinary school training or certification.
• Experience with specific cuisine types relevant to the restaurant’s menu.
• Knowledge of inventory management and ordering processes.
• Ability to work flexible hours including nights, weekends, and holidays.
• First aid and food handler certification.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is presented in an appealing and timely manner to meet customer expectations.
• Maintain cleanliness and organization of the kitchen workstations and equipment.
• Follow all food safety and sanitation guidelines to ensure a safe working environment.
• Collaborate with other kitchen staff to coordinate orders and manage workflow during service hours.
• Monitor inventory levels and communicate supply needs to the kitchen manager.
• Assist in receiving and storing deliveries, ensuring proper rotation of stock.
• Adapt to menu changes and special dietary requests as needed.

Skills:

The required skills such as food preparation techniques and knowledge of kitchen equipment are essential for efficiently producing high-quality dishes while maintaining safety standards. Communication and teamwork skills are used daily to coordinate with chefs, servers, and other kitchen staff to ensure smooth service and timely delivery of meals. Time management and multitasking abilities help in handling multiple orders simultaneously without compromising quality. Preferred skills like culinary training enhance creativity and precision in cooking, allowing for better adaptation to menu changes and special requests. Additionally, knowledge of inventory management supports maintaining adequate stock levels, reducing waste, and ensuring the kitchen operates efficiently.