Lapper Restaurant Line Cook

Responsibilities

• Execute high-quality food preparation on the line, fry, sauté, and grill stations with consistency and attention to detail.
• Maintain a clean, organized, and efficient workspace while supporting the team throughout busy service periods.
• Follow all recipe standards, portion controls, and presentation guidelines to deliver dishes that meet restaurant expectations.
• Uphold food safety and sanitation protocols in compliance with health department regulations.
• Collaborate with chefs and fellow cooks to ensure smooth operations and timely service.

Qualifications

• Minimum 1 year of line cooking experience in a high-volume kitchen environment (preferably hotel or casual dining).
• Strong skills in frying, sautéing, and grilling, with a focus on timing and quality.
• Ability to work efficiently under pressure and maintain composure during peak hours.
• Demonstrated commitment to cleanliness, teamwork, and culinary excellence.
• Must be able to work PM shifts, weekends, and holidays as needed.