Experienced Line Cook

About the role

About TMC Hospitality TMC Hospitality is a hospitality management and development company dedicated to creating thoughtfully designed destinations that bring people together through exceptional experiences, memorable spaces, and genuine hospitality. Our portfolio includes Drift Hotels, Bode, Maleza Restaurants, and Buttonwood Farm & Winery—each with its own unique identity but united by a commitment to design, culture, and community. From boutique hotels and destination restaurants to vineyards and event venues, we create places that inspire connection and celebrate a sense of place. At Drift, we blend minimalist design with authentic local experiences, creating hotels that feel both elevated and approachable. At Bode, we reimagine group travel by combining the comforts of home with the amenities and service of a boutique hotel. Maleza brings together vibrant hospitality, thoughtful cuisine, and community-driven experiences, while Buttonwood offers a distinctive wine country destination rooted in agriculture, events, and hospitality. With properties in California, Tennessee, and Baja California Sur, TMC Hospitality continues to grow while remaining focused on one core belief: hospitality should feel personal, intentional, and unforgettable. If you're passionate about creating exceptional guest experiences and want to be part of a team that values collaboration, creativity, and continuous growth, we'd love to meet you. About The Role The Senior Line Cook is an experienced culinary team member responsible for preparing and executing food to the restaurant's standards of quality, consistency, presentation, and timing. This role works closely with the culinary leadership team to maintain an organized, efficient, and positive kitchen environment. The ideal candidate is confident working independently on a station, understands professional kitchen standards, and takes pride in delivering consistently excellent food during high-volume service.

Responsibilities

• Prepare and execute menu items according to recipes, specifications, and presentation standards.
• Maintain a designated station and ensure proper mise en place is completed before service.
• Consistently execute food with attention to quality, timing, portioning, and presentation.
• Work efficiently during high-volume service while maintaining composure and organization.
• Follow all food safety, sanitation, storage, and cleanliness standards.
• Monitor product levels and communicate prep or inventory needs to culinary leadership.
• Properly label, date, store, and rotate food products.
• Assist with receiving, prep, inventory, and kitchen organization as needed.
• Help train and support newer line cooks and kitchen team members.
• Communicate effectively with the culinary team and front-of-house during service.
• Support opening, closing, and side-work responsibilities.
• Maintain a clean, organized, and professional workstation throughout the shift.