Line Cook (Morning Shift)

Job Description

Job Description

Description:

Join a Kitchen with Purpose.

"There are no strangers here, only friends we have yet to meet." — Frank Oakes

Are you passionate about cooking with 100% organic ingredients , creating exceptional food from scratch, and being part of a team that believes food should nourish both the body and the soul?

We're looking for a talented Line Cook to join our growing culinary team. This isn't just another kitchen job—it's an opportunity to be part of a restaurant committed to organic farming, farm-to-table sourcing, seed oil-free cooking, clean ingredients, and wellness-focused cuisine.

If you take pride in preparing beautiful food, enjoy working with fresh seasonal ingredients, and thrive in a fast-paced environment, we'd love to meet you.

Why Join Us?

Cook with Purpose: Work with 100% organic ingredients, responsibly sourced proteins, and fresh seasonal produce.

Career Growth: Whether you're building your culinary career or looking for your next challenge, we invest in your growth.

Employee Discounts: Enjoy discounts on our organic groceries and restaurant dining.

Family Culture: Join a supportive team that values collaboration, respect, and continuous learning.

Work-Life Balance: Paid time off to help you recharge.

Referral Rewards: Bring talented friends and earn referral bonuses.

As a Line Cook, you'll play an essential role in creating exceptional guest experiences by preparing high-quality meals with consistency, precision, and care.

Responsibilities

• Prepare and cook menu items according to recipes and presentation standards. 
• Work with 100% organic ingredients while following our seed oil-free cooking philosophy. 
• Assist with food prep, station setup, and daily kitchen operations. 
• Ensure every plate meets our standards for quality, flavor, and presentation. 
• Maintain a clean, organized, and sanitary workstation. 
• Properly store, rotate, and label products using FIFO procedures. 
• Minimize food waste through proper preparation and portion control. 
• Assist with inventory, deliveries, and kitchen organization. 
• Follow all food safety and sanitation standards. 
• Work collaboratively with the culinary team to deliver exceptional guest experiences. 
• Support opening, closing, and cleaning responsibilities. 

We're Looking for Someone Who:

• Has previous experience as a Line Cook, Prep Cook, or in a similar kitchen role. 
• Is passionate about cooking with fresh, organic, and high-quality ingredients. 
• Enjoys working in a scratch kitchen and preparing food with attention to detail. 
• Has strong knife skills and understands basic cooking techniques. 
• Can work efficiently in a fast-paced environment. 
• Values teamwork, communication, and professionalism. 
• Takes pride in cleanliness, food safety, and consistency. 
• Is dependable, punctual, and eager to learn. 
• Can stand for extended periods and lift up to 50 pounds. 
• Is available to work evenings, weekends, and holidays. 

Preferred Qualifications

• Experience in an organic, farm-to-table, scratch kitchen, or wellness-focused restaurant. 
• Familiarity with seasonal cooking and locally sourced ingredients. 
• Culinary school education or equivalent professional experience. 
• Passion for healthy, nutrient-dense cuisine. 

Physical Requirements

• Ability to stand, walk, bend, reach, twist, kneel, and move throughout the shift. 
• Ability to lift, carry, push, and pull up to 50 pounds , with or without reasonable accommodation. 
• Ability to work safely in a fast-paced kitchen environment with exposure to heat, cold, steam, humidity, and kitchen equipment. 
• Ability to safely use knives, kitchen tools, and commercial cooking equipment. 
• Sufficient manual dexterity and hand-eye coordination to prepare food safely and efficiently. 
• Ability to safely climb a step stool or ladder when necessary. 
• Ability to communicate effectively and follow verbal and written instructions. 
• Ability to maintain awareness of surroundings to safely perform essential job duties. 

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