Line Cook

Job Description

Job Description

Looking for an experienced line cook that is able to work saute, char grill, and flattop.

Position Title: Line Cook

Department: Kitchen / Back of House

Reports To: Head Chef, Sous Chef, or Kitchen Manager

You will be asked to prepare ingredients and cook menu items according to the our recipes and quality standards. You should maintain a clean, organized workstation and work efficiently with the kitchen team to ensure timely food service.

Prepare and cook menu items following recipes and portion guidelines

Set up and stock cooking stations with necessary ingredients and equipment

Ensure food is cooked and presented according to restaurant standards

Maintain cleanliness and organization of the workstation

Follow food safety and sanitation guidelines

Assist with food prep such as chopping vegetables, portioning meats, and preparing sauces

Communicate effectively with other kitchen staff during service

Monitor food inventory at the station and notify supervisors when supplies are low

Help with cleaning duties including equipment, and kitchen surfaces

Previous cooking or kitchen experience preferred

Knowledge of basic cooking techniques and food safety practices

Ability to work in a fast-paced environment

Strong teamwork and communication skills

Ability to stand for long periods and lift up to 40–50 lbs

Work Environment

Requires standing, moving quickly, and working near hot surfaces and equipment

Evening, weekend, and holiday shifts required

You can expect competitive pay, based upon experience and proficiency.