Line Cook

Sofrito Latin Cafe is hiring experienced Line Cooks to join our fast-paced kitchen team. This role requires consistency, speed, cleanliness, and pride in food quality.

Requirements

• Minimum 1 year line cook experience required

• Ability to read, speak, and understand English (Spanish a plus)

• Strong knowledge of food safety and sanitation

• Ability to follow recipes, portion control, and plating standards

• Able to multitask and perform well under pressure

• Ability to stand for full shifts and lift up to 45 lbs

• Reliable, organized, and team-oriented

Responsibilities

• Prepare and cook meat, seafood, poultry, vegetables, and other items utilizing different kitchen equipment

• Follow recipes, portion sizes, and quality standards consistently

• Maintain clean, organized, and sanitary workstations

• Monitor food and equipment temperatures and log as required

• Stock and maintain line stations for smooth service

• Follow FIFO and proper food handling procedures

• Assist teammates and support kitchen operations

• Properly close and clean kitchen stations

Pay & Schedule

• Starting at $16 per hour (based on experience)

• Full-time and part-time positions available

• Always arrive at least 5 minutes before your scheduled time.

• Always come to work with a clean uniform.

• Check your duties for the day by reviewing prep list, cooler, pull list, etc.

• Get organized and plan your day before beginning your work.

• Sanitize and clean your work area. Clean as you go - maintain a clean station and work area through the day. Clean all equipment and workstations immediately after use. Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sautéed burners, ovens, flat top range, and refrigeration equipment.

• Maintain your daily and weekly sanitation and maintenance schedules.

• Maintain a safe, clean, and organized workstation and walkway in the prep areas.

• Follow the recipes - ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

• Be a team player - support and assist your fellow team members whenever possible.

• Ensure that all dicers, slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature. Record temperatures on log.

• Report any broken or malfunctioning equipment to the kitchen manager or manager-on-duty.

• ALWAYS follow safe food handling practices.

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

• Assume 100% responsibility for quality of products served.

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

• Follow proper plate presentation and garnish set up for all dishes.

• Handle stores and rotate all products properly. (FIFO rule)

• Close the kitchen properly and follow the closing checklist for kitchen stations.

• Attending all scheduled employee meetings and bring suggestions for improvement.

• Assist your team members by organizing delivery orders when they arrive.

• Must have at least 1 year of experience.

• Must be able to read, speak, write, and understand English. Spanish is a plus but not required.

• Must be able to perform simple math calculations and follow directions for equipment and recipe production.

• Must be able to speak and listen to staff and managers for cooking instructions.

• Must be able to maintain a neat and organized work area.

• Must work quickly and efficiently so that our speed of service objectives is met while preparing food that meets our high standards of quality and plate presentation.

• Must be able to think quickly on his/her feet with multiple activities going on at once. A good Line Cook does not get flustered easily and even enjoys the challenge of an extra busy shift.

• Must be able to work in a standing position and have the ability to stand and walk for the duration of a scheduled shift.

• Must be able to safely lift and easily maneuver trays of food frequently weighing up to 45 pounds. Must have the ability to lift, stoop, and bend.

• Must exhibit hand coordination and dexterity for rapid productions.

• Must focus on quality and have pride in work.

• Must be “Always” a Team player.