Line cook

Responsibilities Food Preparation: Prepare, and cook line items according to Sidelines' established recipes, portion standards, and food safety guidelines Station Management: Set up, stock, and maintain your assigned station (fryers, grill, flat top, or prep) with all necessary ingredients, tools, and supplies before and during service. Order Execution: Cook and assemble food items quickly and accurately during high-volume peak hours while maintaining strict quality control. Kitchen Sanitation: Maintain a clean, sanitary, and organized workspace, adhering strictly to health inspection standards, proper food storage protocols, and end-of-shift closing procedures. Team Collaboration: Communicate effectively with front-of-house staff and kitchen team members to ensure smooth ticket times and exceptional guest satisfaction. Skills Experience: Previous professional kitchen or line cook experience in a fast-paced restaurant or sports bar environment is preferred. Multitasking: Ability to handle high-pressure rushes, manage multiple orders simultaneously, and maintain composure under tight timelines. Food Safety Knowledge: Strong understanding of safe food handling, cross-contamination prevention, and proper cooking temperatures (ServSafe certification is a plus). Reliability: Dependable work ethic, punctuality, and a team-first attitude with availability to work evenings and weekends. Physical Stamina: Ability to stand for extended periods, lift up to 40 lbs, and work in a warm, fast-paced kitchen environment. Benefits Competitive hourly wage range ($15.00 – $17.00/hr based on experience) Flexible scheduling options (Full-time and Part-time) Free employee meals while working Opportunities for cross-training and career advancement within Sidelines Restaurant Group #J-18808-Ljbffr