Line Cook – HopCat

BarFly (Project BarFly)•Grand Rapids, MI

About The Position

HopCat is seeking a kitchen professional to prepare safe, consistent, crave-worthy food with speed and precision. The Line Cook maintains a clean, organized, service-ready station and contributes to a kitchen team that takes ownership of every plate. Success includes setting up the station before service; following recipes, portions, presentation, temperature, and ticket-modification standards; meeting ticket times without compromising safety or quality; and using approved production practices to reduce waste and variance. The role also involves communicating product, equipment, ticket, and food-quality concerns early, and accurately completing cooling, labeling, rotation, cleaning, and closing duties. The position requires the ability to learn recipes, station procedures, equipment, and food-safety standards, and to work dependably with urgency while following direction. Prior line-cook or high-volume kitchen experience is preferred but not required. Flexible availability is needed, including evenings, weekends, and holidays. Physical demands include standing and moving throughout the shift, lifting and carrying up to 50 pounds, and working safely around hot surfaces, fryers, sharp tools, steam, cleaning products, and changing temperatures. HopCat describes its work environment as fast-paced, inclusive, and team-focused. Benefits include competitive pay, tips where applicable, flexible scheduling, employee food discounts, training, skill development, and growth opportunities within HopCat and Project BarFly. BarFly is an equal opportunity workplace that welcomes and supports people from diverse backgrounds, including veterans.

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.

Responsibilities

Prepare menu items using approved recipes and cooking procedures.
Read tickets and execute modifications accurately.
Follow FIFO, labeling, dating, holding, cooling, and allergen procedures.
Monitor product levels and communicate needs before running out.
Maintain equipment, utensils, floors, surfaces, and storage areas.
Record waste and avoid unauthorized food consumption or take-home product.
Assist other stations and complete assigned prep when business needs require.
Set up the station with required product, tools, labels, and sanitation supplies before service.
Meet expected ticket times while maintaining food safety, accuracy, and quality.
Maintain a clean, organized, and inspection-ready station throughout the shift.
Communicate low product, equipment problems, ticket concerns, and food-quality issues early.
Complete cooling, labeling, rotation, cleaning, and closing responsibilities accurately.