Line Cook

Job Description

Job Description

JOB TITLE: Line Cook

REPORTS TO: Executive Chef

MISSION STATEMENT: We are a neighborhood eatery where thoughtful details, warm service, and carefully crafted food turn everyday visits into meaningful moments of connection for friends, family and our team.

OUR CORE VALUES

INSPIRE WONDER Innovate with Flavor | Surprise and Delight

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE Exceptional Every Time | Details Matter | Quality First

DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Ownership Mindset

CULTIVATE COMMUNITY Team Collaboration | Community Connection | Celebrate Often

POSITION SUMMARY:

The Line Cook is responsible for preparing and executing menu items with consistency, speed, and attention to quality while supporting a collaborative kitchen environment. This role works closely with leadership and fellow team members to ensure stations are stocked, recipes are followed, and service runs smoothly. The Line Cook upholds all cleanliness, food safety, and regulatory standards while contributing to a professional, team-oriented culture focused on delivering an excellent guest experience.

DUTIES AND RESPONSIBILITIES:

Menu Prep and Execution

• Prep alongside team according to prep lists provided by leadership
• Prepare menu items from recipes in a timely manner for tickets throughout service
• Maintain knowledge of all menu items and ingredients
• Stock and maintain designated stations as directed by leadership
• Collaborate with leadership to prepare prep and order sheets as needed

Communication and Teamwork

• Perform other duties as assigned by managers
• Communicate ordering needs to minimize running out of items
• Communicate scheduling conflicts, vacations, and shift changes to managers according to policies and procedures
• Communicate in a professional manner to all other staff, guests, managers
• Work together with other staff in a “One Team, One Dream” mentality

Cleanliness, Health, and Safety Standards

• Ensure all work surfaces are kept in neat and tidy condition throughout service

• Comply with all NC Department of Food and Safety regulations including proper storage, rotation of inventory, and quality control

• Comply with all NC ABC regulations

QUALIFICATIONS:

• Minimum of 2 year of culinary experience
• Must be eligible to work in the United States
• Exceptional organizational and operational skills, and detail-oriented
• Excellent interpersonal skills, including tact and professionalism in dealing with staff and management

*Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays

EDUCATION:

High School Diploma / GED preferred

Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate ideal

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

• Maintains strong personal image and uniform standards

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: starting at $18/hr