LINE COOK 1,2, or 3 Seasonal

About the role

The Line Cook 1, 2, or 3 is a member of the kitchen team, working closely with all other positions in the Back of the House operations to prep, cook, and expedite food to guests ordering onsite, delivery, and to-go.

The Line Cook follows recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook is responsible for developing a comprehensive knowledge of operations within the stations they are assigned and working a varying shift to perform the essential duties of their role.

The Line Cook operates grills, fryers, broilers, and other commercial equipment to prepare and serve food.

Responsibilities

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
• Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
• Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
• Ensures all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition
• Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
• Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
• Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor
• Receives shipment and organizes product according to FIFO and health and food safety standards
• May be assigned additional work within the restaurant operation as needed
• Fulfills other duties as assigned

Requirements

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
• Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
• Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
• Ensures all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition
• Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
• Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
• Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor
• Receives shipment and organizes product according to FIFO and health and food safety standards
• May be assigned additional work within the restaurant operation as needed
• Fulfills other duties as assigned

Qualifications

• Line Cook 1: 6 months experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved.
• Line Cook 2: 2 years Working in a commercial kitchen in various stations as a line cook.
• Line Cook 3: 3 years Working in a commercial kitchen in various stations as a line cook.

Skills

• Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
• Basic knife skills with a good understanding of knife safety preferred
• Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen
• Advanced understanding of prep, stocking levels, sanitation, and execution within the kitchen
• Intermediate knowledge of food product and cooking methods
• Advanced knowledge of food product and cooking methods
• Intermediate mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Advanced mathematical skills necessary to understand recipes and conversions, measurements, requisition amounts, and portion sizes
• Intermediate knowledge of prep calls, able to communicate concerns and adjustments in a timely manner
• Advanced knowledge of prep calls, able to communicate concerns and adjustments in a timely manner
• Intermediate knowledge of sanitation and personal hygiene practices required
• Advanced knowledge of sanitation and personal hygiene practices required

Benefits

• Medical, dental, and vision insurance
• An onsite medical clinic
• Mental health and well-being benefits including paid sick leave
• A generous 10% company match on 401(k) contributions
• Learning and development opportunities
• Ongoing trainings and state-of-the-art equipment
• Preventative care

Pay

$16.90 to $25.86 hourly compensation for this role. Individual offers are based on skills, experience and qualifications.

Schedule

This seasonal position will run through November 29, 2026, offering a great opportunity to gain experience and be part of a dynamic work environment.