Line Cook

High 5 Hospitality LLC•Bel Air, MD

12d

About The Position

The Line Cook is a Heart of House team member who supports daily kitchen operations by preparing, cooking, and plating food accurately and consistently to restaurant standards. The role contributes to the guest experience by maintaining food quality, presentation, and cleanliness while supporting efficient kitchen service. Responsibilities also include preparing ingredients, following recipes and guest requests, monitoring food temperatures, managing and rotating stock, assisting with deliveries, and operating kitchen equipment safely. The position requires working as part of a fast-paced team and meeting applicable food-safety, sanitation, and company procedures.

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

Three to five years of prior Heart of House experience in a full-service restaurant.
ServeSafe certification.

Responsibilities

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