Lead Line Cook

Position Title: Line Cook

Department: Back of House

Reports To: Executive Chef / Chef on Duty

Employment Status: Non-Exempt / Variable Hour

Position Summary

GUI Steakhouse is seeking an experienced, highly motivated Line Cook to join our Back of House team.

The ideal candidate is a strong, versatile cook who can execute at a high level across multiple stations and thrives in a fast-paced, professional kitchen. This position requires solid fundamentals, strong organization, attention to detail, urgency, and the ability to maintain consistency during high-volume service.

The Line Cook will be responsible for daily preparation, station setup, cooking, plating, sanitation, and maintaining GUI's quality standards throughout service.

We are especially interested in candidates who are comfortable working multiple stations and are motivated to continue developing within the restaurant group. Exceptional team members may have opportunities to assist with special events, projects, and potentially cross-train with Hwaro based on performance, experience, and business needs.

Responsibilities

• Ensure all food products are prepared and cooked according to GUI recipes, specifications, and quality standards

• Execute dishes consistently with attention to seasoning, temperature, presentation, and timing

• Prepare, cook, and plate menu items during service

• Work effectively across multiple stations, including grill, sauté, garde manger, and other stations as assigned

• Follow prep lists and daily direction provided by the Chef on Duty

• Demonstrate strong knife skills and proper handling of meat, seafood, vegetables, and other products

• Prepare and portion sauces, garnishes, proteins, and mise en place according to restaurant standards

• Set up and maintain a fully stocked, organized, and service-ready station

• Communicate clearly with chefs and fellow cooks during prep and service

• Maintain proper portion control and help control food waste

• Rotate and store products according to FIFO procedures and Department of Health regulations

• Maintain proper food temperatures, labeling, dating, and storage procedures

• Maintain cleanliness of all workstations, equipment, walk-ins, freezers, dry storage, and other BOH areas

• Clean and maintain kitchen equipment, utensils, and tools

• Keep floors and work areas clean, dry, and free of debris

• Follow all food safety, sanitation, OSHA, and Department of Health standards

• Immediately communicate equipment issues, safety concerns, product shortages, or quality concerns to the Chef on Duty

• Maintain complete knowledge of the correct use and care of kitchen equipment

• Assist with family meal and other kitchen projects as assigned

• Support other stations and team members as needed during preparation and service

• Perform other kitchen duties as assigned by the Management Team

Essential Functions

• Ability to comprehend and follow written and verbal instructions

• Ability to communicate effectively with chefs, managers, and team members

• Ability to work independently and as part of a team

• Ability to work with urgency while maintaining accuracy and organization

• Ability to stay composed and professional during high-volume service

• Strong sense of ownership and accountability for assigned station and responsibilities

• Ability and willingness to learn multiple stations

• Ability to receive direction and constructive feedback

• Ability to identify problems and communicate solutions

• Ability to understand basic kitchen math, measurements, and recipe scaling

• Ability to lift at least 30 pounds on a regular basis

• Ability to bend, stoop, stand, and perform extensive walking for 8–10 hours or longer as required

• Ability to work nights, weekends, holidays, and a variable schedule based on business needs

• Maintain professional grooming and personal presentation according to Company standards

• Strict adherence to posted schedules and clock-in/clock-out procedures

• Attend mandatory meetings and trainings

• Adhere to all Company HR policies and guidelines

• Perform all other related and compatible duties assigned by Management

Requirements

• Minimum 2 years of professional Line Cook experience or comparable kitchen experience

• Experience in a high-volume, upscale, steakhouse, or fine-dining environment strongly preferred

• Strong working knowledge of multiple kitchen stations

• Grill and sauté experience strongly preferred

• Strong knife skills and culinary fundamentals

• Understanding of food safety, sanitation, and proper food handling

• Excellent organization and multitasking ability

• Strong attention to detail and consistency

• Ability to remain calm and professional in a demanding kitchen environment

• Reliable, punctual, and team-oriented

• Strong work ethic and willingness to take on additional responsibility

• Desire to learn, develop, and grow within the restaurant group