Line Cook

About the role

We are seeking a skilled and versatile Line Cook to join our culinary operations team. The ideal candidate has professional kitchen experience and can confidently execute multiple cooking stations in a high-volume environment. This position requires strong fundamentals, attention to detail, and the ability to consistently produce quality food according to recipes, specifications, and food-safety standards. This is a hands-on cooking position; candidates should be comfortable cooking from scratch, working multiple stations, and being held to a high standard for quality, consistency, and food safety.

Job Ref #: 0c621963-31d0-4384-b936-091f9e5fd698 • Date Posted: 2026-08-19

Responsibilities

• Prepare and execute menu items according to standardized recipes and specifications.
• Work confidently across grill, sauté, fryer, oven, and cold-line stations.
• Demonstrate knowledge of proper cooking temperatures and protein doneness.
• Prepare proteins including poultry, beef, pork, seafood, and eggs.
• Prepare pan-made sauces, reductions, gravies, and other sauces from scratch.
• Properly season and finish food while maintaining consistency in flavor, texture, temperature, and presentation.
• Perform daily prep including knife work, portioning, vegetables, starches, sauces, and other mise en place.
• Execute high-volume production while maintaining proper portion control and quality.
• Follow recipes, production sheets, plating specifications, and verbal direction.
• Properly operate grills, sauté stations, fryers, ovens, and other commercial kitchen equipment.
• Maintain proper cooking, cooling, reheating, and holding temperatures.
• Maintain a clean, organized, and properly stocked workstation.
• Follow HACCP, sanitation, FIFO, and food-safety procedures.
• Communicate shortages, quality concerns, and equipment issues to culinary leadership.
• Assist other stations and team members during periods of high volume.

Skills

• Previous professional kitchen experience preferred.
• Must be proficient on grill, sauté, and fryer stations.
• Strong understanding of protein temperatures and doneness.
• Ability to prepare pan sauces, reductions, gravies, and other scratch sauces.
• Strong knife skills and knowledge of basic culinary techniques.
• Ability to follow recipes and production standards accurately.
• Ability to work efficiently in a high-volume kitchen.
• Strong understanding of food safety and sanitation.
• Reliable attendance, professionalism, and teamwork.

Qualifications

• Experience in hotels, resorts, restaurants, catering, banquet operations, or other high-volume kitchens is preferred.