Line Cook

Line Cook

Chelsea Hospitality Group (CHG) is a family-owned hospitality company based in New Jersey, dedicated to creating world-class food and beverage experiences. Chelsea Hospitality designs restaurants, cafs, boutique hotels, and cultural spaces that remind us why hospitality matters. Refined yet accessible, each concept brings people together, deepens belonging, and reintroduces timeless rituals of connection in ways that feel fresh, resonant, and unforgettable.

We are looking for a dedicated and skilled Line Cook to join our team. In this position, you will work closely with the culinary team to prepare and execute high-quality menu items, ensuring they meet our established standards for taste, presentation, and consistency. If you thrive in a fast-paced kitchen environment and have a passion for delivering exceptional dishes, this role could be a perfect fit for you.

Food Preparation & Execution: Follow established recipes and portion controls to ensure consistency in taste and appearance. Accurately prepare and cook assigned menu items while maintaining high-quality standards. Assist with mise en place, including chopping, slicing, and prepping ingredients as directed by the Sous Chef or Executive Chef. Maintain proper cooking techniques and timing to ensure orders are completed efficiently.

Kitchen Operations & Efficiency: Execute assigned opening and closing duties according to ServeSafe guidelines and company protocols. Collaborate with the culinary team to ensure timely, organized, and coordinated kitchen operations during service. Monitor inventory levels and communicate shortages or equipment issues to the Sous Chef in a timely manner. Organize, label, and store ingredients and prepared items according to food safety standards.

Quality Control & Consistency: Taste all prepared food to ensure dishes meet quality, flavor, and presentation standards. Adjust seasonings, textures, and presentations according to restaurant specifications and guest requests. Immediately report any inconsistency in product quality to the Sous Chef or Executive Chef.

Staffing and Safety: Follow health department regulations, ServeSafe guidelines, and food safety standards. Maintain a clean and sanitized workstation, ensuring tools and equipment are cleaned and stored properly at the end of each shift. Adhere to safety protocols when handling knives, hot surfaces, and equipment to prevent injuries. Report accidents, injuries, or hazardous conditions to management immediately.