Line Cook

Job Description

Job Description

Description:

Who We Are

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar.

If you’re ready to bring that spirit to work every single day, we want you on our team.

What’s in It for You?

• Competitive hourly wage (commensurate with experience and market).
• Flexible scheduling with part-time and full-time opportunities.
• Meal benefits during scheduled shifts.
• Development opportunities toward lead cook, trainer, sous chef, and kitchen leadership roles.

Position Summary

As a Line Cook at Hawkers, you are the foundation of the guest experience. Your station is your stage — and your job is to execute every dish with speed, precision, and consistency, shift after shift. You’ll follow Hawkers’ standards and recipes, maintain a clean and organized station, and work in tight coordination with your BOH teammates to deliver food that makes guests want to come back. Success in this role requires urgency, attention to detail, organization, and the ability to stay composed during high-volume service periods.

Food Production & Quality

• Prepare all food items to order, following Hawkers’ standard recipes, procedures, and plating specifications within designated ticket time standards.
• Maintain par stock levels at your station; scale production up or down based on volume and minimize product waste.
• Rotate all products according to First In, First Out (FIFO) principles to maintain freshness and shelf-life standards.
• Log and discard all products that have reached their “use by” date at the end of each shift, per food safety protocols.
• Wash, clean, and properly handle all raw food products in accordance with safety and sanitation standards.
• Operate, maintain, and properly filter fryers using the complete timed cycle on every use; report any equipment issues to leadership promptly.

Standards & Compliance

• Follow all Hawkers quality assurance and production management systems (including Jolt and QR-based processes) to ensure consistency across every shift.
• Maintain a clean, organized, and sanitary workstation, including all equipment, utensils, and food preparation surfaces throughout the shift.
• Uphold all food safety, sanitation, storage, and production standards in compliance with OSHA and HACCP guidelines.
• Always maintain a high standard of personal hygiene and cleanliness while on the line.
• Complete all required training courses and ongoing assessments; stay current on menu updates and procedural changes.

Team & Culture

• Communicate clearly and proactively with team members and leadership regarding order status, product availability, and any line issues.
• Assist in training new and part-time kitchen team members on proper procedures, recipes, and station standards.
• Show up as a dependable team player — support fellow cooks at every opportunity and maintain a positive, professional attitude throughout every shift.
• Demonstrate schedule flexibility and availability to fill in as needed to support smooth kitchen operations.
• Perform additional duties as directed by kitchen leadership.

Qualifications

• Must be at least 18 years of age.
• 1–2 years of experience in a full-service or fast-casual kitchen environment.
• Ability to work a flexible schedule including evenings, weekends, and holidays.
• Strong ability to follow recipes and maintain consistency under pressure.
• Must have or be willing to obtain a Food Handlers Certification.
• Understanding of and commitment to OSHA and HACCP compliance standards.
• Experience cooking Asian cuisine or in a high-volume concept kitchen preferred.
• Proficiency with basic knife skills and knife safety preferred.
• Familiarity with kitchen management or quality assurance systems (e.g., Jolt) preferred.

Physical Requirements

• Must be able to stand, walk, bend, squat, and reach above shoulder level for the duration of a shift.
• Must be comfortable working in an environment with exposure to extreme heat and cold temperatures (ovens, fryers, walk-in coolers/freezers).
• Must be able to lift and carry up to 40 lbs.
• Must be able to work at a sustained, fast pace in a high-noise, high-activity kitchen environment.