LINE COOK

The hiring establishment is a fast-paced, high-energy restaurant known for delivering exceptional dining experiences in a friendly and welcoming atmosphere. This vibrant restaurant prides itself on maintaining high standards of quality and customer service, catering to guests who expect freshly prepared meals that are both delicious and safe. Operating in a dynamic environment that often becomes crowded and noisy, the restaurant emphasizes teamwork and communication among its staff to ensure guests receive prompt and attentive service. The team is made up of experienced culinary professionals dedicated to upholding safety policies and maintaining cleanliness throughout the facility. Employees are supported through ongoing training and development, particularly focusing on food safety and allergy considerations, setting the restaurant apart in the hospitality industry. The role available is that of a Line Cook responsible for preparing and cooking food items for an assigned station. This position is vital in ensuring that every dish meets the restaurant's quality standards and is delivered in a timely manner to guests. The ideal candidate will possess at least six months of prep cook experience within a hospitality, catering, and restaurant (HCR) environment or a minimum of one year of external line cook experience. The Line Cook will be expected to read and interpret recipes and point-of-sale generated tickets accurately, measure and weigh ingredients to recipe specifications, and prepare meats, vegetables, batters, sauces, and dressings. They must also modify food preparation to accommodate guest allergies, ensuring safe consumption for all diners. Attention to detail is crucial, as the role demands adherence to standardized plating and recipe cards. The Line Cook is responsible for maintaining a clean, organized, and safe work area throughout the shift and routinely cleaning and sanitizing their station as specified in daily checklists. They will assist other team members as needed and communicate effectively with supervisors and colleagues across shifts about food and equipment needs or shortages. Reliability and consistent attendance are critical, with strong emphasis on punctuality and following all scheduling policies. Additional requirements include passing all training tests with a minimum score of 90%, and while a personal knife set is not mandatory at hire, obtaining one within 30 days of employment is expected. This position requires physical stamina and the ability to stand, walk, bend, lift, and manipulate kitchen tools for prolonged periods in a demanding, sometimes high-pressure environment. The successful candidate must demonstrate excellent communication skills, active listening, and the ability to work collaboratively within a diverse team. They should bring energy and a cheerful demeanor to contribute positively to the restaurant’s vibrant atmosphere. The ability to wear personal protective equipment such as facemasks, non-slip shoes, safety gloves, and back belts is also essential for maintaining safety standards. Overall, this Line Cook position offers a rewarding opportunity for culinary professionals to grow their skills in a supportive and fast-moving hospitality setting that values quality, safety, and exceptional guest experiences.

• Must take and pass all training tests with 90 percent and higher
• Knife set should be acquired within 30 days of hire
• Must be dependable, report to work as scheduled and on time
• Follow all policies regarding scheduling and attendance
• Regular attendance is essential
• Ability to wear personal protective equipment including facemask, non-slip shoes, back belt, and safety glove
• Ability to stand and walk constantly during the shift
• Ability to lift and carry 11-20 lbs constantly and 21-50 lbs frequently
• Ability to bend frequently
• Ability to reach above shoulder frequently
• Ability to push/pull 13-25 lbs constantly and 26-40 lbs frequently