Line Cook
About The Position
The Line Cook works in one or more concept kitchen stations, preparing meals for 500–1,000 guests daily. The role checks in with the Lead Line Cook and may work with multiple leads during a service depending on staffing needs. This weekday position is suited to a passionate cook with one to two years of relevant experience who wants to contribute to a growing company and provide hospitality to clients. The work takes place in a commercial kitchen and on-site in client offices. The position requires maintaining a ServSafe Food Handler card, which the company pays for. Physical requirements include lifting up to 50 pounds, standing for extended periods, and bending, squatting, and reaching. Employment is at will, and offers and continued employment are contingent on successful completion of specified trust and safety checks.
Requirements
- 1–2 years of relevant experience in a full-service, moderate- to high-volume restaurant, club, or catering establishment.
- Maintain a ServSafe Food Handler card; the company pays for the certification.
- Ability to work efficiently to maximize team output.
- Ability to maintain a calm and collected demeanor.
- Ability to perform daily repetitive motions related to vegetable preparation, cooking proteins, and deep cleaning.
- Ability to understand and communicate in basic English.
- Ability to lift up to 50 pounds, stand for long periods, and bend, squat, and reach.
Nice To Haves
- Culinary degree or similar qualification.
Responsibilities
- Work on the line in one or more concept kitchens, preparing meals for 500–1,000 guests daily.
- Take ownership of labeling and organizing pans and delis, and discard outdated products from common storage areas.
- Carry out quality control and assurance and act as a sanitation and safety resource.
- Manage daily pack-out temperatures, including checking proteins at final cooking temperature, checking all items before packing, reheating hot items when necessary, and providing the daily sheet to the Managing Chef.
- Assist with daily deep-cleaning tasks and comply with and enforce sanitary regulations and safety standards.
- Assist the Executive Chef with discussions and questions about production, packout, and cleanup.
- Assist the Executive Chef with developing and improving existing systems.
- Lead by example in production, attitude, cleaning, punctuality, safety, and sanitation.
Benefits
- $25 per hour compensation.
- Company-sponsored health insurance plans, including a 100% company-paid HDHP.
- Vision and dental opt-in.
- 401(k) program available after six months of employment.
- 80 hours of PTO with each year of employment.
- Paid company holidays.
- Free lunch during meal service.
- Opportunities to take on larger roles and learn within a fast-growing start-up.
- Company-paid ServSafe Food Handler card.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
