Line Chef

Looking for cooks who are interested in careers and long term positions in the hospitality industry. 

Position Summary

Line/Prep Cooks are the foundation of Bewick's kitchen. This role is where great food actually gets made — where the prep lists get executed, the stations get built, and the tickets get fired with speed and care. It requires focus, reliability, a genuine respect for ingredients, and a willingness to do whatever the kitchen needs on any given shift. At Bewick, every cook — regardless of experience level — is expected to take pride in their work, show up ready to learn, and contribute to a kitchen culture that is focused, collaborative, and driven by a shared commitment to excellence and quality.

Reports To: Lead Line Cook or Chef / Owner, depending on shift

Performance Metrics

• Station setup and mise en place readiness
• Line cooking being conscience of speed, precision, consistency and quality
• Daily prep execution, waste limitation and accuracy
• Kitchen cleanliness and participation in dishwashing
• Food safety and sanitation compliance
• Team Dynamics and culture 

Responsibilities

Station Setup & Mise en Place

Your Role:

• Excellence is our standard on the plate. It’s not perfection - it means we work as a team and we do the job right even when no one is watching. 
• Arrive on time and mentally prepared to step onto the line, with enough time to set up your station fully before service begins and especting that tardiness forces a teammate to carry a double workload.
• Execute mise en place accurately and follow prep lists — every component prepped, portioned, labeled, and stored correctly.
• Communicate any missing components, supply shortages, or prep gaps to the Lead Line Cook or Chef/Owner before service begins.
• Keep your station organized and clean throughout the shift, maintaining a workspace that supports fast and accurate execution.
• Be of service to one another!
• keep an eye on everyone's prep, not just your own, and jump in immediately if you see something burning, boiling over etc.
• If anyone on the team is falling behind, it's everyone's job to jump in and help, not just watch it happen

Success Looks Like:

• The team is fully set up and ready before every service without being reminded.
• Mise en place is accurate, consistent, and completed to the standard set by the Chef/Owner.
• You work independently and hold yourself accountable and to a high standard. 
• Prep gaps and supply issues are flagged early — never discovered mid-service.
• The team feels like a team, not a group of people running their own stations

Line Cooking & Ticket Execution

Your Role:

• Execute tickets accurately, efficiently, and to Bewick's quality standards — correct seasoning, correct temperature, correct presentation, every time.
• Guests needs come first; this means tickets come first. We drop prep or conversations to complete tickets in a timely fashion. 
• Work with focus and composure during service, maintaining quality and clear communication with your teammates even when the pace is high.
• Understand Coursing and need to speed up or slow down corses. 
• Taste your food throughout service and never send a plate you wouldn't be proud to eat yourself or serve your family.
• Refire with grace — the redo goes out exactly as the guest asked and better than the first time, never a rushed patch job. No blame, no drama — just make it right.
• Special requests are accommodated without commentary. 
• Ask questions when you are unsure about a recipe, technique, or standard — it is always better to ask than to guess.

Success Looks Like:

• Every plate you send is accurate, well-seasoned, and consistent with Bewick's standards — never something you wouldn't be proud to serve your own family.
• Guests never notice a wait — tickets are prioritized over prep or conversation, and courses come out at the right pace, never rushed or left too long between plates.
• You communicate clearly and follow direction from the Expo, Lead Line Cook and or Chef/Owner promptly, contributing to a kitchen that runs smoothly even under pressure.
• When something needs a refire, it happens calmly and quickly — the guest never senses there was a mix-up, and there's no blame or drama on the line.
• You ask questions before guessing, so the kitchen runs on communication, not assumptions.

Daily Prep Execution

Your Role:

• Execute daily prep lists and missing items needed to be set up for service.
• Follow prep lists and recipes accurately and completely, every ingredient, every measurement, every technique, every time.
• Team work check in with the team to ensure all prep is being completed. 
• Prep with a waste-reduction mindset — using ingredients thoughtfully, portioning accurately, and flagging any quality concerns before they become a bigger problem.
• Label and store all prepped items correctly — proper containers, correct labels, accurate dates, and appropriate storage temperatures.
• Approach prep with the same pride and precision as line cooking — great service starts with great prep.

Success Looks Like:

• Prep tasks are completed accurately, on time, and to the standard set by the Lead Line Cook and Chef/Owner.
• Nothing is wasted that doesn't need to be, and quality concerns are flagged promptly.
• All prepped items are correctly labeled, stored, and ready for use by the full kitchen team.
• You approach prep with genuine care and attention, understanding that it is the foundation of everything that comes out of the kitchen.

Kitchen Cleanliness & Dishwashing

Your Role:

• Maintain a clean and organized workspace throughout every shift — wiping down surfaces, sanitizing stations, and addressing spills and messes immediately without being asked.
• Pristine resource stewardship: Treating every piece of equipment, plate, and glassware with extreme care to drastically minimize breakage and premature replacement costs.
• Pitch in on dishes and dishwashing whenever the dish area needs support and your primary responsibilities are caught up — at Bewick, everyone helps with dishes.
• Participate fully in kitchen cleaning responsibilities at the end of your shift, leaving every area of the kitchen in excellent condition for the next team.
• Approach cleanliness as an extension of your craft — a clean kitchen produces better food and reflects the pride we take in everything we do here.
• Never walk past a mess without addressing it.

Success Looks Like:

• Your workspace is clean and organized throughout your entire shift, not just at opening and closing.
• You pitch in on dishes and cleaning wherever the team needs you, without waiting to be asked.
• The kitchen at the end of your shift is in as good or better condition than when you arrived.
• Your approach to cleanliness reflects genuine pride in the kitchen and in the work you do here.

Food Safety & Sanitation

Your Role:

• Follow all food safety and sanitation standards consistently and without exception — proper handwashing, surface sanitizing, temperature monitoring, correct food storage, and allergen awareness at all times.
• Never cut corners on food safety regardless of how busy the shift is — the health and trust of our guests depends on it.
• Complete all required temperature logs, sanitation checklists, and any other food safety documentation accurately and on time.
• Flag any food safety concerns — spoiled ingredients, temperature issues, cross-contamination risks — to the Lead Line Cook or Chef/Owner immediately.
• Treat food safety not as a rule to follow but as a reflection of the care and respect we have for every guest we serve.

Success Looks Like:

• Food safety and sanitation standards are followed consistently on every shift, no exceptions.
• Temperature logs and sanitation checklists are completed accurately and on time.
• Food safety concerns are flagged immediately and honestly — never ignored or minimized.
• The kitchen maintains the high food safety standard that our guests and our team deserve.

Team Dynamics & Culture

Your Role:

• Greet everyone — coworkers and guests alike — every time you cross paths.
• Treat shift hand-offs as a gift — leave the line pristine, fully stocked, and organized so the next shift walks into an easy service.
• Embrace the "One Team" mindset — no complaining about FOH when a late table walks in. Remember those guests are the revenue that feeds everyone's families.
• Own your growth — study the menu, taste the food, stay curious, and receive feedback with openness, correcting immediately without defensiveness.
• Show up the same every time — consistency builds trust, and guests should get the same quality whether it's their first visit or their fiftieth.
• Practice "I messed up, I'm fixing it" ownership — admit mistakes immediately (a dropped plate, a mis-rung item, a burned sauce), without excuses, blame, or hiding it.
• Self-police your own quality — rely on your trained senses to taste, check temperatures, and evaluate plating, catching issues before they ever hit the pass. Never send something overcooked or sloppy.
• Manage your own time and energy — know when to speed up, restock, or stay productive during lulls, without needing a manager to direct your steps.

Success Looks Like:

• Coworkers and guests feel welcomed and acknowledged the moment they enter the space.
• Every shift change is seamless — the incoming team finds a clean, stocked, organized line and steps right into service.
• FOH and BOH function as one team, not two, especially when things get busy or a table runs late.
• You're visibly growing shift over shift, and you treat feedback as fuel, not criticism.
• Guests get the same excellent plate whether it's their first visit or their fiftieth.
• Mistakes are owned and corrected on the spot, without excuses or blame.
• Nothing sloppy or off-standard leaves your station — you catch it before anyone else has to.
• You run your station confidently and productively without needing to be told what's next.