OneMain Financial Jobs

Da Vinci's Italian Restaurant

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.