Line Cook

Join Our Growing Hospitality GroupWe are looking for team members who want to be a part of a growing hospitality group! Made up of five award-winning brands, we offer many opportunities for growth across franchise and independent brands.Position OverviewThe Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food.Duties and ResponsibilitiesEssential duties and responsibilities include but are not limited to the following:Food PreparationPrepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate.Follow recipes and adjust based on guest requests (e.g., dietary restrictions).Assist in preparing ingredients (chopping, marinating, etc.) for dishes.Maintain and record proper temperature controlsCarry out other duties assigned by the manager on duty and/or the kitchen manager.Quality ControlEnsure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste.Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specifiedCheck ingredients for freshness before use and discard expired or spoiled items.Cleanliness and SanitationMaintain a clean and organized workspace in compliance with food safety regulations.Follow proper hygiene procedures (washing hands, wearing gloves, sanitizing surfaces) during food preparation.Stock ManagementAssist with inventory management, keeping track of stock levels and notifying management when supplies are low.Assist with receiving and storing deliveries, checking for accuracy and quality.Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.Equipment MaintenanceOperate kitchen equipment (stoves, ovens, grills, etc.) safely.Report any faulty equipment to the kitchen manager or maintenance staff.Skills and Abilities RequiredAbility to work in a fast paced team environmentKnowledgeable of proper sanitation, food safety, and security proceduresAbility to follow written and oral instructions in English.Knowledge of service standards and systemsThe physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment.Ability to access online scheduling apps.Education and Experience RequiredPrefer 3-5 years prior heart of house experience in a full service restaurantServe Safe certification preferredWe OfferCompetitive payDiscounted mealsTuition ReimbursementBenefits and PTO (based on meeting hours requirements)Values - based leadershipOpportunity for AdvancementFlexible scheduling