Line Cook

Key Responsibilities

• Prepare and cook appetizers, entrées, and desserts according to standardized recipes and presentation guidelines.
• Execute a full three-course American-style menu with consistency and attention to detail.
• Set up and stock workstations with all necessary ingredients and cooking equipment before service.
• Maintain proper cooking techniques, portion control, and plating standards.
• Monitor food quality, freshness, and inventory levels.
• Maintain a clean, organized, and sanitary workstation.
• Work efficiently with the kitchen team to ensure timely service.
• Assist with food preparation, receiving deliveries, and proper storage of ingredients.
• Follow all food safety, sanitation, and HACCP guidelines.
• Communicate effectively with chefs and fellow kitchen staff.

Requirements

• Minimum of 2 years of experience as a line cook in a restaurant, hotel, catering, or banquet setting.
• Strong knowledge of American cuisine, cooking methods, and kitchen equipment.
• Experience preparing multi-course meals in a high-volume environment.
• Ability to multitask while maintaining quality and consistency.
• Knowledge of food safety and sanitation standards.
• Excellent organizational and time-management skills.
• Ability to stand for extended periods and lift up to 50 pounds.
• Flexible schedule, including evenings, weekends, and holidays.
• Experience with scratch cooking and seasonal menu preparation.
• Strong knife skills and understanding of proper food handling.
• Ability to work independently and as part of a team.

Qualifications

• Positive attitude, reliability, and attention to detail.

Skills

• Exceptional organizational and time-management skills.
• Strong knife skills and understanding of proper food handling.
• Ability to work independently and as part of a team.

Benefits

• Competitive hourly wage of $28 per hour.

Pay

• $28/hr

Schedule

• Flexible schedule, including evenings, weekends, and holidays.