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 saut 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, saut ing, 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.

Poblano's Mexican Grill & Cantina

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