Line Cook

Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite an experienced and dedicated Line Cook to join our back-of-house team as we guide our guests on a memorable journey through flavor and culture.

Position Summary

The ideal candidate is a culinary professional with a minimum of 3 years of consistent professional kitchen experience, strong proficiency in working multiple stations (e.g., Sauté, Grill, Fry, Pantry, Prep), and a deep understanding and experience with traditional Creole cuisine. This role requires speed, precision, and a commitment to maintaining the highest standards of food quality and kitchen cleanliness.

Key Responsibilities

• Execute all dishes according to standardized recipes and quality specifications, with a focus on authentic Creole flavors and preparation techniques.
• Efficiently manage and operate various kitchen stations, including but not limited to Sauté, Grill, Fry, and Expo.
• Ensure the proper handling, storage, and rotation of all food products in accordance with local health code regulations.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering to all food safety and hygiene standards.
• Assist in daily prep work, including chopping, seasoning, and measuring ingredients for service.
• Communicate effectively with the Head Chef, Sous Chef, and front-of-house staff to ensure smooth and timely service.
• Monitor inventory levels for assigned station and communicate needs to management.
• Train and mentor less experienced kitchen staff as needed.
• Be available to work varied shifts, including nights, weekends, and holidays, at our restaurant located at Place.

Qualifications

• Minimum of 2 years of experience as a Line Cook in a high-volume, full-service restaurant.
• Proven experience and familiarity with preparing Creole cuisine is mandatory.
• Demonstrated ability to work all primary kitchen stations (Sauté, Grill, Fry, Prep).

Skills and Attributes

• In-depth knowledge of cooking techniques, including knife handling, seasoning, and temperature control.
• Ability to work calmly and efficiently under pressure in a fast-paced environment.
• Strong sense of urgency and attention to detail.
• Excellent communication and team collaboration skills.
• Current Food Handler's certification (or willingness to obtain one upon hire).

Responsibilities

• Prepare ingredients for cooking, including chopping vegetables, cutting meat, and gathering spices
• Cooking meals according to recipes and portion sizes
• Follow proper food handling and safety procedures to ensure the highest quality of food
• Maintain a clean and organized kitchen environment
• Collaborate with the culinary team to develop new menu items and improve existing recipes
• Monitor food inventory and communicate any shortages or needs to the kitchen manager
• Adhere to all health and safety regulations