Line Cook

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Fortville, IN

8d•Onsite

About The Position

The Line Cook supports Won’t Stop Hospitality’s culinary operations by preparing and producing consistent, high-quality menu items in accordance with company recipes, portion standards, and food safety requirements. The role requires attention to detail, organization, reliability, and the ability to remain calm and reprioritize tasks in a fast-paced kitchen. The Line Cook works collaboratively with the back-of-house team under the direction of the Kitchen Manager and BoH Shift Lead. Duties include ingredient preparation, food storage and rotation, maintaining a clean and sanitized work area, supporting deliveries and dishwashing as needed, and completing assigned side work. This position has no direct supervisory responsibilities. Work is performed primarily in a restaurant setting with public contact and frequent interruptions. The role involves prolonged standing or sitting; frequent stooping, bending, kneeling, crouching, reaching, and twisting; lifting, carrying, pushing, and/or pulling light to heavy amounts of weight; repetitive hand movement; and verbal communication. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

Ability to follow instructions and recipes accurately.
Strong attention to detail and consistent execution of prep standards.
Ability to work in a fast-paced environment with multiple priorities and reprioritize tasks as needed.
Basic knife skills and knowledge of kitchen equipment operation.
Team-oriented, with strong interpersonal and communication skills.
High integrity, reliability, and openness to feedback.
Basic understanding of food handling, sanitation, and preparation procedures.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to apply common sense, define problems, collect data, and notify management when necessary.
Ability to perform simple mathematical calculations.
Ability to maintain job-related information in strict confidence unless otherwise directed by the CEO or CHRO.
Sufficient physical ability and mobility to perform the described duties, including standing or sitting for prolonged periods; frequent stooping, bending, kneeling, crouching, reaching, and twisting; lifting, carrying, pushing, and/or pulling light to heavy amounts of weight; repetitive hand movement and fine coordination; and verbal communication.

Nice To Haves

Previous restaurant or kitchen experience is preferred.

Responsibilities

Execute tasks as assigned by the Kitchen Manager or Shift Lead.
Wash, chop, measure, and prepare ingredients according to recipes and portion standards.
Label, date, and properly store prepared food items to ensure freshness and compliance with food safety guidelines.
Follow company recipes and procedures while maintaining quality and safety standards.
Maintain a clean, sanitized, and organized prep area, and assist with dishwashing or line support as needed.
Rotate stock using FIFO to minimize waste and maintain freshness.
Assist in receiving, unpacking, and organizing deliveries.
Collaborate with the back-of-house team to complete prep tasks on time and support smooth shift transitions.
Practice “clean as you go” habits and complete assigned closing or side work duties.
Follow company food safety, sanitation, and labeling policies.
Perform other kitchen-related duties as assigned.