Line Cook - Corporate Dining

Thomas Cuisine•Salt Lake City, UT

1d•Onsite

About The Position

As a Line Cook, you’ll play a key role in our commercial kitchen by preparing and executing menu items during service with speed, precision, and consistency. You’ll work on an assigned station alongside a collaborative culinary team, following standardized recipes and food safety standards while maintaining a clean, organized workspace. This role is ideal for someone who thrives in a fast‑paced environment, takes pride in quality execution, and enjoys being part of a team that delivers dependable, high‑quality meals every service. At bioMérieux, excellence starts with environment. Our corporate dining spaces feature state-of-the-art kitchen design, cutting-edge tools, and a polished atmosphere that supports efficiency, teamwork, and high‑quality service. As part of a community advancing next‑generation infectious‑disease diagnostics, you’ll contribute to a workplace where precision, compassion, and innovation shape every day. Here, your culinary expertise elevates the experience of those working to improve global health. If you thrive in spaces where technology, craftsmanship, and mission collide, this is the kind of kitchen—and community—where your work truly matters.

Requirements

High school diploma or GED
Enthusiasm for cooking and learning new techniques.
Ability to work in a fast-paced environment.
Good communication and teamwork skills.
Strong organizational skills and attention to detail.
Ability to walk and stand during the entire shift if needed.
Ability to interact and respond to questions from groups of managers, clients, team members, and guests.
Commitment to safety, cleanliness, and responsible food handling standards.
Ability to pass a criminal background check and drug screen.
ServSafe® Certification and State Food Handler Card.

Responsibilities

Prepare and Cook: Receive and prepare food orders for staff, visitors, and catering events using your culinary skills.
Short-Order Cooking: Master the art of short-order cooking with our established techniques to create delicious menu items.
High-Quality Production: Ensure all food is produced in a high-quality, timely, and consistent manner to meet all menu and customer standards.
Customer Rapport: Develop rapport with customers while upholding the values and mission of Thomas Cuisine.
Leadership: Motivate team members with your leadership and supervisory skills.
Stock Management: Set up and stock the grill station with all necessary supplies.
Product Handling: Handle, store, and rotate all products in the station or walk-in cooler properly.
Team Cooperation: Cook and prep menu items in cooperation with the rest of the kitchen staff.
Proper Techniques: Follow proper techniques and presentation for all dishes.
Food Safety: Practice correct food handling and storage procedures according to company and state regulations.
Professional Conduct: Maintain a positive, respectful, and professional approach, communication, and workplace conduct with customers and team.
Safety Reporting: Report all unsafe working conditions, operational needs, and equipment or aspects of the kitchen in need of repair to management.
Deliver food to HR building using company delivery vehicle and equipment. Must have a valid DL!
Perform other duties assigned to help assist patrons and other areas in the kitchen