Line Cook

High 5 Hospitality•Bel Air, MD

12d

About The Position

The Line Cook is part of the Heart of House team and supports daily restaurant operations by preparing, cooking, and plating food to the standards set by the head chef or management. The role contributes to the guest experience through consistent, accurate food preparation and appealing presentation, while maintaining food quality, safety, sanitation, and organization. The Line Cook assists with ingredient preparation, temperature control, inventory, receiving and storing deliveries, and safe operation of kitchen equipment. The position also requires following recipes and food-handling procedures, responding to guest dietary requests, and carrying out other duties assigned by management.

Requirements

Ability to work in a fast-paced team environment.
Knowledge of proper sanitation, food safety, and security procedures.
Ability to follow written and oral instructions in English.
Knowledge of service standards and systems.
Ability to stand, walk, bend, lift at least 25–50 pounds, and move on an ongoing basis during working hours.
Ability to access online scheduling apps.

Nice To Haves

Prefer 3–5 years of prior Heart of House experience in a full-service restaurant.
ServeSafe certification preferred.

Responsibilities

Prepare, cook, and plate food to the standards set by the head chef or management.
Follow the LDIR standard for prepared products by labeling, dating, initialing, and rotating them.
Follow recipes and adjust dishes based on guest requests, including dietary restrictions.
Assist with preparing ingredients, such as chopping and marinating.
Maintain and record proper temperature controls.
Ensure food meets restaurant quality standards for presentation and taste.
Portion food products according to specified standard portion sizes and recipes before cooking.
Check ingredients for freshness and discard expired or spoiled items.
Maintain a clean, organized workspace and follow food safety and hygiene procedures.
Assist with inventory management and notify management when supplies are low.
Assist with receiving and storing deliveries, checking their accuracy and quality.
Store, rotate, and manage food products according to local, state, federal, and company guidelines and procedures.
Operate kitchen equipment safely and report faulty equipment to the kitchen manager or maintenance staff.
Carry out other duties assigned by the manager on duty and/or kitchen manager.