Poblano’s Mexican Grill & Cantina
Line Cook
A Line Cook is responsible for preparing, cooking, and plating food items according to restaurant recipes and quality standards. They work as part of a kitchen team to ensure consistent food production, maintain cleanliness, and support smooth service operations.
Key Responsibilities
Food Preparation & Cooking
- Prepare ingredients (chopping, slicing, measuring, portioning).
- Cook menu items according to established recipes and specifications.
- Operate kitchen equipment such as grills, ovens, fryers, and sauté stations.
- Ensure proper cooking techniques, portion control, and presentation.
Station Management
- Set up and stock the station with necessary supplies.
- Maintain cleanliness and organization throughout the shift.
- Follow first-in, first-out (FIFO) procedures for food rotation.
- Communicate with the kitchen team to coordinate order timing.
Quality & Safety
- Follow all food safety and sanitation standards (ServSafe or state guidelines).
- Check food quality, freshness, and temperature throughout service.
- Practice safe knife handling and equipment operation.
Teamwork & Communication
- Work closely with the head chef, sous chef, and other line cooks.
- Communicate effectively during service, especially during high-volume periods.
- Assist teammates as needed and support a positive kitchen environment.
Other Duties
- Assist with inventory, labeling, and storing food items.
- Clean and sanitize work areas, equipment, and tools at the end of shift.
- Follow company policies and health department regulations.
Skills & Qualifications
- Experience as a line cook or similar role (varies by employer).
- Knowledge of various cooking techniques (grilling, sautéing, frying, roasting).
- Ability to work in a fast-paced, high-pressure environment.
- Strong attention to detail and time management.
- Ability to stand for long periods and lift up to 30–50 lbs.
- Basic understanding of food safety and sanitation practices.
Typical Work Environment
- Fast-paced kitchens (restaurants, hotels, catering companies, etc.).
- Requires working nights, weekends, and holidays.
- Exposure to heat, sharp tools, and busy environments.
