Line Cook

Description

Line Cook

Preparing Awesome Fresh Food. Supporting Strong Teams.

Position Information

• Department: Back of House
• Reports To: Kitchen Manager and Restaurant General Manager; Lead Cook when applicable
• Supervision Exercised: None
• Position Status: Restaurant Team Member, Hourly, Non-Exempt
• Pay Range: $17.50–$22.00 per hour, based on experience and qualifications

Why T’s

T’s Restaurant Group is a growing, family-owned restaurant group and Rhode Island tradition since 1982, with locations in Cranston, East Greenwich, and Narragansett. We are proud to serve fresh breakfast and lunch while supporting local purveyors, New England products, sustainable choices, and partnerships with family-owned farms and businesses whenever possible.

At T’s, we believe exceptional guest experiences begin with exceptional people. We are devoted to creating a workplace built on gratitude, respect, safety, and belonging, where team members feel welcomed, supported, inspired to grow, and connected to the hospitality, quality, and community that have made T’s a Rhode Island favorite for generations.

Perks and Benefits

At T’s Restaurant Group, we are proud to offer a supportive workplace, growth opportunities, and benefits designed to support our team members both at work and at home.

Grow Your Career

• Ongoing training, development, and advancement opportunities
• Internal promotion opportunities
• Annual performance reviews

Work-Life Balance

• Daytime-only restaurant operations — no late nights
• Flexible and predictable scheduling
• Thanksgiving and Christmas Day off through our “Home for the Holidays” benefit

Team Member Perks

• Meal benefits whether working, off the clock, or visiting any T’s location
• Tickets at Work® discounts on travel, entertainment, attractions, shopping, hotels, sporting events, and more
• Positive, supportive, team-oriented work environment

Financial and Wellness Benefits

• Employee Assistance Program (EAP)
• 401(k), subject to plan eligibility
• Pet Insurance
• Accident Insurance, subject to plan eligibility

Full-Time Benefits ( Eligibility requirements apply)

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance

About the Role

The Line Cook supports daily back-of-house operations by preparing, cooking, and plating breakfast and lunch menu items according to T’s recipes, portion standards, timing expectations, food quality standards, and presentation guidelines.

This role is responsible for maintaining a clean, stocked, organized, and food-safe workstation while supporting smooth kitchen execution, teamwork, and service readiness throughout the shift.

Position Qualifications and Requirements

• Kitchen preparation or cooking experience preferred but not required.
• Ability to follow recipes, portion standards, food safety practices, and kitchen procedures.
• Ability to work in a fast-paced kitchen environment while maintaining quality, accuracy, and safety.
• Strong work ethic and willingness to work as part of a team.
• Ability to communicate effectively with kitchen team members and management.
• Pleasant, polite manner and a neat, clean appearance.
• Passion for food, cooking, and culinary growth preferred.
• Ability to speak, read, and write in English.
• Weekend availability is required.
• Must be legally authorized to work in the United States.
• Must be able to successfully complete a background check, when applicable, in accordance with company policy and applicable law.

Essential Functions

Safety, Food Quality and Sanitation

• Follow health department guidelines and company food safety standards for food handling, product rotation, temperature checks, and food storage.
• Maintain proper station sanitation, equipment sanitation, handwashing, personal cleanliness, and kitchen cleanliness throughout the shift.
• Use required kitchen safety and uniform standards, including hair restraints, hats, guards, non-slip shoes, and other required items.
• Maintain a clean and sanitary workstation, including floors, cutting boards, sinks, trash receptacles, tables, shelves, grills, broilers, fryers, ovens, flat tops, ranges, and refrigeration equipment.
• Complete sanitation checks as required for assigned kitchen stations.

Food Preparation and Kitchen Execution

• Prepare breakfast, brunch, and lunch items, including eggs, pancakes, waffles, French toast, proteins, vegetables, sandwiches, soups, and other hot and cold food products.
• Prepare food for cooking on grills, fryers, stovetops, cold stations, and other kitchen equipment.
• Follow T’s recipes, portion standards, cooking methods, timing goals, and quality plating expectations.
• Ensure hot food is served hot and cold food is served cold according to T’s standards.
• Rotate, stock, and maintain sufficient product levels at assigned stations to support smooth service.

Teamwork and Kitchen Operations

• Support teammates during service to help ensure efficient kitchen operations and consistent food quality.
• Communicate effectively with kitchen team members and management to ensure safety, food quality, and service standards are met.
• Complete opening, closing, cleaning, stocking, and end-of-shift responsibilities for assigned stations.
• Assist teammates in completing end-of-shift responsibilities for the kitchen.
• Attend scheduled team meetings and bring suggestions for improvement.
• Perform other related duties as assigned by management.

What to Expect

This is a hands-on, fast-paced back-of-house role in a breakfast and lunch restaurant. Line Cooks work on the kitchen line preparing fresh food, supporting service execution, maintaining clean and organized stations, and working closely with the kitchen team to meet T’s standards for food quality, safety, timing, and presentation.

Hours vary based on team member status, availability, scheduling needs, and the needs of the restaurant. Weekend availability is required.

In this role, success looks like:

• Preparing consistent, high-quality food that reflects T’s standards.
• Maintaining a clean, organized, stocked, and food-safe station.
• Following recipes, portion standards, timing expectations, and kitchen procedures.
• Supporting teammates during service and end-of-shift responsibilities.
• Communicating clearly and professionally with kitchen team members and management.
• Working safely, efficiently, and with pride in a fast-paced kitchen environment.

Physical Requirements

• Stand for extended periods and perform frequent bending, stooping, twisting, reaching, and repetitive hand and wrist movements.
• Lift, carry, push, and pull products and supplies weighing up to 45 pounds.
• Perform back-of-house restaurant functions and support restaurant-level operations as needed.
• Work with and around hot, cold, and various kitchen equipment, including grills, stovetops, slicers, broilers, ovens, fryers, dish machines, flat tops, ranges, refrigeration equipment, and other commercial kitchen tools.
• Use cleaning tools, sanitation products, and kitchen equipment safely and properly.

T’s Restaurant Group is proud to be an Equal Opportunity Employer and is committed to creating a diverse, inclusive workplace where all team members feel a sense of belonging.