Line Cook for Lunch Shift

Back A Yard Caribbean American Gril•Menlo Park, CA

3d•Onsite

About The Position

Back A Yard Caribbean Grill is seeking a reliable and talented Line Cook to join its Menlo Park lunch team. The Line Cook supports lunch service by preparing and cooking menu items to established recipes, portion sizes, and quality standards; setting up and stocking kitchen stations; and maintaining timely, consistent food quality and presentation during the midday rush. The role also supports daily kitchen operations, communicates with the kitchen team about prep levels and timing, and maintains a clean, organized, and safe kitchen. The position is part-time, Monday through Saturday, from 10:00 a.m. to 3:00 p.m., and reports to the General Manager / Kitchen Manager.

Requirements

1–2 years of experience as a Line Cook or Prep Cook in a fast-paced restaurant setting.
Strong foundational cooking and knife skills, and familiarity with standard kitchen equipment.
Understanding of food safety and sanitation principles.
Ability to work efficiently under pressure during busy lunch rushes.
Strong communication skills and a reliable, punctual work ethic.
Availability to work Monday through Saturday, 10:00 a.m. to 3:00 p.m.
Ability to stand and walk for extended periods during the shift.
Ability to lift and carry up to 50 pounds regularly.
Comfort working in a warm, fast-paced kitchen environment.

Nice To Haves

Knowledge of or experience with Caribbean cuisine.

Responsibilities

Prepare and cook menu items according to established recipes, portion sizes, and quality standards.
Set up and stock kitchen stations before lunch service.
Ensure dishes are prepared and presented consistently and on time during peak hours.
Monitor food quality and presentation throughout the shift.
Work with the kitchen team to support seamless line operation during lunch service.
Communicate with team members and management about prep levels and timing.
Help maintain a positive, respectful, and energetic working environment.
Follow food safety, sanitation, and hygiene regulations, including HACCP and local health codes.
Label, date, and rotate prepped food items using FIFO.
Clean and sanitize the station, equipment, and kitchen areas during and at the end of the shift.