Line Cook

Job Description

Job Description

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

HTM's kitchen produces thousands of scratch-cooked meals every day. That production depends on cooks who know their craft, work with precision under pressure, and execute at high volume without sacrificing quality. The Line Cook is the technical core of that operation.

Reporting to the Chef de Cuisine, the Line Cook prepares and cooks food across HTM's meal production. This includes executing recipes accurately, maintaining quality and consistency at every station, keeping workspaces clean and organized, supporting inventory and food safety procedures, and assisting the bakery, dish, and events teams as needed.

The standard is not effort — it is execution. Recipes are followed precisely. Food safety is non-negotiable. At HTM, what comes off the line reflects the value the organization places on the people it serves. That is the context in which this work happens every day.

Responsibilities

Food Production & Recipe Execution

• Prepare and cook a wide range of dishes including meats, seafood, vegetables, and other ingredients using proper culinary techniques

• Execute recipes accurately and consistently according to standards set by the Chef de Cuisine and Executive Chef

• Create sauces, marinades, bases, mixes, stocks, and broths in accordance with company recipes and techniques

• Apportion and serve food to residents, employees, or patrons as directed

• Assist with cooking food according to menus, special dietary or nutritional restrictions, and portion requirements

Quality Control & Food Safety

• Monitor consistency and presentation of all food items and make adjustments as needed

• Follow all food safety regulations and sanitation standards at all times

• Maintain a clean and sanitary workstation throughout the entire shift

• Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment

• Follow FIFO procedures; rotate and properly store all food items

Equipment Operation & Maintenance

• Operate, maintain, and clean all kitchen equipment including scales, ovens, stovetops, braising pans, steam kettles, steamers, grills, and flat tops

• Maintain and organize kitchen tools and utensils to ensure they are clean and in good working condition

• Report any equipment malfunctions or safety hazards to the Chef de Cuisine promptly

Inventory & Storage

• Restock inventory and assist with putting away daily deliveries

• Notify the Chef de Cuisine of any low stock levels

• Organize and clean all kitchen areas including dry storage, refrigeration, and freezer storage

Team Support & Cross-Functional Assistance

• Assist in training and mentoring less experienced cooks and prep cooks

• Work with volunteers and workers who support meal preparation and service

• Assist the bakery team, dish team, and other Food Services team members as needed

• Assist with staff meals, special events, and catering as needed

• Perform other duties as assigned

Requirements

• Must pass pre-employment background check

• Must pass pre-employment and ongoing drug and alcohol screenings

• Must provide proof of legal authorization to work in the United States

• Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards

• Food Handler Certification required or must be obtained upon hire

• Ability to stand for extended periods throughout the full duration of the shift

• Ability to carry, lift, push, and pull up to 50 lbs.

• Ability to bend, stoop, squat, kneel, twist, and reach overhead regularly

• Ability to perform repetitive hand and wrist motions throughout the shift

• Ability to work weekends and holidays as required

• Full-Time | Non-Exempt classification

Qualifications

• Minimum three years of culinary experience required

• Minimum two years of line cook experience in a professional kitchen required

• High-volume production experience preferred