Line Cook - BWW

High 5 Hospitality•Rehoboth Beach, DE

About The Position

The Line Cook is part of the Heart of House team and supports day-to-day restaurant operations by preparing, cooking, and plating food to the standards set by the head chef or management. The role helps ensure smooth kitchen operations and a positive guest experience by consistently and accurately preparing food that meets the restaurant’s quality standards. The Line Cook also assists with ingredient preparation, temperature control, food quality checks, sanitation, inventory, delivery receiving and storage, and safe kitchen equipment operation. The position works in a fast-paced team environment and may perform other duties assigned by the manager on duty or kitchen manager.

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.
Serve Safe certification preferred.

Responsibilities

Prepare, cook, and plate food according 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.
Ensure food leaving the kitchen meets restaurant standards for quality, presentation, and taste.
Portion food products before cooking according to specified standard portion sizes and recipes.
Check ingredients for freshness and discard expired or spoiled items.
Maintain a clean, organized workspace and follow food safety and hygiene procedures, including handwashing, glove use, and surface sanitizing.
Assist with inventory management, monitor stock levels, 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 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.