Line Cook

Job Description

Job Description

Hours Wed-Sat 9p-1a. Must wash dishes. Must have experience.

The Line Cook prepares menu items to support consistent food quality, timely service, and a clean, safe kitchen. This role follows recipes and food safety procedures, keeps the workstation organized, and works with the kitchen team to meet service needs.

Responsibilities include preparing ingredients and cooking menu items according to recipes, portion standards, and presentation guidelines; setting up and maintaining an assigned station; monitoring food quality, temperatures, and cooking times; and keeping work areas, tools, and equipment clean and organized. The Line Cook restocks ingredients and supplies, communicates shortages or equipment concerns to a manager, and follows proper procedures for storing, labeling, and handling food.

The Line Cook coordinates with other cooks, dishwashers, servers, and managers to prepare and deliver orders accurately and on time. This role communicates clearly during busy service periods, follows directions, responds constructively to feedback, and helps maintain a respectful and organized kitchen environment.

Are you dependable, focused, and comfortable working in a fast-paced kitchen? Can you follow recipes, manage several tasks, and maintain food quality and safety standards under pressure? Previous line cook, restaurant, or food preparation experience is helpful, and training may be available.

The successful candidate can follow recipes, kitchen instructions, sanitation requirements, and workplace safety procedures. Strong communication, teamwork, attention to detail, and time-management skills are important. Any legally required food handler or food safety certification must be obtained and maintained.

This position works in a busy commercial kitchen with frequent movement, noise, heat, temperature changes, wet floors, cleaning products, and interaction with team members. Work may involve standing and walking for extended periods, lifting and carrying supplies, and working evenings, weekends, holidays, or high-volume service periods. The Line Cook is expected to follow workplace safety, food sanitation, and company procedures at all times.