Line Cook
$20 - $22 per hourQuince & Co.
Line Cook
Position Overview
Role: Line Cook
Department: Culinary / Kitchen Operations
Reports to: Head Chef, Executive Chef, or Sous Chef
Environment: Fast-paced, commercial kitchen
Key Responsibilities
- Station Setup & Breakdown: Set up, stock, and clean assigned kitchen stations (grill, sauté, fry, or prep) before and after service.
- Food Preparation: Wash, peel, chop, cut, and meticulously prep ingredients according to standard recipes and portion controls.
- Cooking & Plating: Cook menu items using correct culinary techniques (grilling, frying, sautéing, baking) while ensuring food comes out simultaneously and timely.
- Sanitation & Safety: Comply with local health, hygiene, and food safety standards, including proper dating, labeling, and storage of leftovers.
- Team Communication: Coordinate orders smoothly with servers, kitchen staff, and culinary leadership.
Requirements & Qualifications
- Experience: 1 to 2 years of prior experience working as a line cook, restaurant cook, or prep cook.
- Knowledge: Strong familiarity with kitchen equipment, cooking methods, and safety best practices.
- Physical Endurance: Ability to stand for extended shift periods and lift up to 50 pounds.
- Availability: Flexible schedule including early mornings, nights, weekends, and holidays.
Compensation: Hourly ($20.00 - $22.00)
Required Skills
- Attention to Detail
- Time Management
- Ability to Work Under Pressure
- Collaboration
- Adaptability
- Problem Solving
- Multitasking
- Customer Service Orientation
Vacancy posted 3 days ago
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