Line Cook – HopCat

BarFly (Project BarFly)•Detroit, IL

11d

About The Position

HopCat is seeking a kitchen professional to prepare safe, consistent, high-quality food with speed and precision. The role involves setting up and maintaining a clean, organized, service-ready station; preparing menu items to recipe, portion, presentation, temperature, and ticket-modification standards; and meeting ticket times without compromising safety or quality. The Line Cook uses approved cook-to-order and production practices to reduce overproduction, waste, and variance, while communicating product shortages, equipment problems, ticket concerns, and food-quality issues promptly. The position also includes accurate cooling, labeling, rotation, cleaning, and closing duties, as well as supporting other stations and assigned prep when needed. HopCat describes its work environment as fast-paced, inclusive, and team-focused. Previous line-cook or high-volume kitchen experience is preferred but not required. Flexible availability, including evenings, weekends, and holidays, is required.

Requirements

Ability to learn recipes, station procedures, equipment, and food-safety standards.
Dependability and ability to follow direction while working with urgency.
Flexible availability, including evenings, weekends, and holidays.
Ability to stand and move throughout the shift.
Ability to lift and carry up to 50 pounds.
Ability to work safely around hot surfaces, fryers, sharp tools, steam, cleaning products, and changing temperatures.

Nice To Haves

Previous line-cook or high-volume kitchen experience is preferred but not required.
Food-quality focus, including attention to taste, temperature, portion, and presentation.
Urgency while maintaining safety and quality.
Consistency across shifts.
Station organization and readiness.
Teamwork and support for shared results beyond assigned tasks.
Consistent communication during every shift.
Accountability for responsibilities, standards, and mistakes.
Coachability and consistent application of feedback.

Responsibilities

Set up the station with required product, tools, labels, and sanitation supplies before service.
Prepare menu items using approved recipes and cooking procedures, meeting portion, presentation, and temperature standards.
Read tickets and execute modifications accurately while meeting expected ticket times.
Use cook-to-order and approved production practices to reduce overproduction, waste, and variance.
Follow FIFO, labeling, dating, holding, cooling, and allergen procedures.
Maintain a clean, organized, stocked, and inspection-ready station throughout the shift.
Monitor product levels and communicate needs before products run out.
Communicate equipment problems, ticket concerns, and food-quality issues early.
Maintain equipment, utensils, floors, surfaces, and storage areas.
Record waste and avoid unauthorized food consumption or taking product home.
Complete cooling, labeling, rotation, cleaning, and closing responsibilities accurately.
Assist other stations and complete assigned prep when business needs require.
Work safely around hot surfaces, fryers, sharp tools, steam, cleaning products, and changing temperatures.