Line Chef

The Line Cook is responsible for preparing and cooking menu items according to recipes and quality standards while maintaining a clean, organized, and efficient workstation. The ideal candidate is dependable, works well under pressure, and is committed to delivering consistently high-quality food in a fast-paced kitchen.

• Prepare and cook menu items according to recipes and presentation standards.
• Set up and stock assigned station before each shift.
• Ensure all food is cooked safely and served at proper temperatures.
• Maintain portion control to reduce waste and food cost.
• Work efficiently during busy service periods while maintaining quality.
• Follow all sanitation, food safety, and health department regulations.
• Keep workstations clean throughout the shift.
• Assist with daily prep work and kitchen cleaning.
• Communicate effectively with chefs and fellow cooks.
• Rotate inventory using FIFO methods.
• Report equipment or food quality issues immediately.
• Assist other stations when needed.
• Support a positive and respectful team environment.

• 1–3 years restaurant cooking experience preferred.
• Knowledge of grilling, sautéing, frying, and basic food preparation.
• Ability to work evenings, weekends, and holidays.
• Ability to stand for long periods and lift up to 50 lbs.
• Food safety certification preferred.
• Strong teamwork and communication skills.

• Reliable attendance
• Positive attitude
• Strong work ethic
• Ability to multitask
• Attention to detail
• Pride in producing quality food