Job Overview

Responsibilities

  • Prepare and cook food items according to established recipes, standards, and ticket times.
  • Set up and stock stations with all necessary supplies before, during, and after service.
  • Execute daily mise en place as assigned by the Chef or Sous Chef.
  • Maintain cleanliness and organization of the work area in compliance with health and safety regulations.
  • Follow all food safety, sanitation, and hygiene standards (ServSafe / HACCP).
  • Work efficiently with the kitchen team to ensure smooth and timely service during high-volume shifts.
  • Properly label, date, store, and rotate products following FIFO procedures.
  • Minimize food waste and handle ingredients responsibly.
  • Communicate equipment issues, product shortages, or quality concerns to management.
  • Maintain a professional, positive attitude in a fast-paced kitchen environment.

Skills

  • Previous experience as a Line Cook or in a similar kitchen position.
  • Basic to intermediate knowledge of cooking techniques and commercial kitchen equipment.
  • Ability to work well under pressure and handle multiple tasks simultaneously.
  • Strong attention to detail and consistency in food quality and presentation.
  • Good time management and organizational skills.
  • Ability to follow instructions and recipes accurately.
  • Team-oriented mindset with strong communication skills.
  • Physical ability to stand for extended periods and lift up to 50 lbs.

Benefits

  • Competitive hourly pay based on experience.
  • Opportunities for growth and advancement within the kitchen team.
  • Consistent scheduling and reliable hours.
  • Employee meal during scheduled shifts.
  • Supportive, professional, and team-oriented work environment.
  • Training and skill development opportunities.
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