Line Cook

About the role

Line Cook reports to the General Manager. The line cook is responsible for preparing and cooking assigned menu items, working on a specific station (grill, sauté, fry, etc.), ensuring dishes meet quality standards, working efficiently in a fast‑paced environment while maintaining cleanliness and organization.

Responsibilities

• Understands company culture and takes steps to create a positive guest experience; follows policy for guest allergies/intolerances to ensure safe meals.
• Sets up station with food products and utensils, turns on equipment to ready station for production.
• Prepares raw ingredients per recipes for line use and food preparation.
• Uses proper portioning and recipe procedures to create prepared food products.
• Reads tickets or listens to called dishes to determine what/when items need preparation.
• Has thorough understanding of kitchen positions (fry, grill, bun & board, assembly, expo).
• Checks and adjusts equipment temperature to ensure proper cooking and storage.
• Cleans station floors, counters, tools, cutting boards, and preparation surfaces with proper cleaning solutions to keep stations clean and sanitized.
• Assists other team members by answering questions and providing support as needed.
• Arrives on time, well‑groomed in proper attire, ready to work; clocks in/out as scheduled.
• Demonstrates helpful, positive attitude to guests and team members.
• Completes all assigned tasks and duties from managers/supervisors.
• Follows proper kitchen breakdown procedures before shift end.
• Assists fellow team members to ensure highest standard of food and hospitality.
• Inspects kitchen prep, storage, and cooking areas; cleans as needed and reports unsafe conditions to maintain safety and sanitation.
• Assists in tasks to ensure a clean, sanitized, and safe restaurant environment.

Requirements

• Able to understand and follow directions from others.
• Able to perform basic math functions.
• Able to read recipes and memorize and replicate food production procedures.
• Able to work in a high‑volume, fast‑paced work environment.
• Ability to bend at the waist and lift items to 50 lbs. to waist level.
• Ability to move items up to 50 lbs. for distances up to 25 feet.
• Skill and coordination in using kitchen utensils and equipment.
• Ability to remain standing and active for an 8‑12‑hour shift.
• Ability to hear, understand, and respond to employees' and guests' requests in a loud environment.
• Ability to tolerate exposure to cold and hot temperatures (below 40°F and above 90°F) throughout the shift.