Full-Time Line Cook- Loverboy

Job Description

Job Description

Loverboy is a new restaurant concept from the team behind Box St. All Day and No Risk No Magic Hospitality Group. It is planned to open at Pearl November 2, 2026.

Summary/Objective

The Line Cook is a team player and an integral part of the kitchen staff. You are accountable that all food is prepared correctly for every guest, every time.

Essential Functions

• Follow provided prep list daily to prep items needed for your station and ensure that items are properly washed, chopped, and sorted 
• Assist with setting up and stocking kitchen stations
• Label, date and stock items ensuring all ingredients are organized and easily accessible in station and walk-in cooler
• Accurately measure all ingredients according to spec
• Maintaining cleanliness by keeping the kitchen areas, utensils and items being used clean and sanitized  
• Prepare all food items according to recipes and ensure high quality of all items
• Plate food based on recipes ensuring plateware is clean and well presented
• Work with expo and other staff to ensure orders are completed on time
• Wash and clean cooking utensils and store equipment properly at the end of each shift
• Ensure that food safety standards and regulations are met

Required Education and Experience

• Must be 18 years of age
• Must have a Food Handlers certification before employment begins
• Must display exceptional customer service and communication skills
• Excellent verbal communication skills 
• Punctual and reliable attendance is required
• 1 plus year(s) of experience in a high-volume establishment is required
• Must be well-groomed and professionally dressed following uniform standards
• Must have attention for detail, and a passion for serving Guests
• Positive and professional attitude in every aspect of the position
• Physical requirements: Ability to stand and work for extended periods of time; capability to lift and carry items weighing up to 50 lbs.; ability to bend, reach, and perform repetitive motions during shifts.

We are cultivators of extraordinary experiences in hospitality generating space in which all participants can flourish to provoke shared joy.