Line Cook

This position is at a franchised location, where the franchisee is the employer. Franchisees set their own wage and benefit programs, which may vary.

About the Role

This job requires the Twin Peaks Heart of House Line Cook to prepare best-in-class food for every guest. Each team member is defined by extreme standards and discipline to ensure 100% food quality, sanitation, and safety.

Uniform Requirements

• Clean Twin Peaks black hat worn forward at all times (brim never bent)
• Hair kept clean and fully underneath the hat
• Clean-shaven; beards and mustaches allowed if well-maintained
• Fingernails trimmed
• No jewelry in ears, face, neck, or wrists
• No headphones or earbuds
• Clean, non-faded, wrinkle-free Twin Peaks kitchen shirt (tucked in)
• Belt required

Responsibilities

• Adhere to uniform standards
• Follow prep and line build recipes
• Check quality of ingredients
• Maintain clean and organized stations and equipment
• Ensure Heart of House standards, safety, and sanitation requirements are met
• Work as part of a team
• Complete training using tablets or computers
• Perform any other duties assigned by management

Requirements

• Proven experience as a Line Cook
• Ability to communicate in English
• Must understand prep recipes and line build procedures
• Ability to follow simple one- or two-step instructions
• Ability to handle standardized situations with minimal variables
• Must attend orientation and agree to Twin Peaks policies and procedures
• Must complete the Heart of House training program before working unsupervised
• Must complete any additional required training (e.g., food or alcohol service certifications)

Physical Demands

• Regularly required to stand, walk, use hands and fingers to handle objects or controls, and communicate
• Must reach with hands and arms
• Occasionally lift and/or move up to 15 pounds
• Requires close vision, peripheral vision, depth perception, and ability to focus

Work Environment

• Regular exposure to kitchen fumes or airborne particles
• Occasional exposure to wet/humid conditions (e.g., dish area or walk-in cooler)
• Exposure to toxic or caustic chemicals during cleaning
• Possible exposure to cigarette or cigar smoke in locations with guest smoking sections