Line Cook

The Lantern Columbia•Columbia, SC

94d•Onsite

About The Position

The Ladder 13 Line Cook is responsible for prep, cooking by adhering to recipe and presentation standards, cleaning, and meeting health department guidelines. Pizza Experience is a plus. A little about Raines and The Lantern Columbia: Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. The Lantern Columbia is an upscale, 59-room boutique hotel with an indoor/outdoor restaurant and bar. The hotel is in Columbia's 75 year old Central firehouse that Raines converted to the hotel and restaurant. The Lantern Hotel and Ladder 13 will open in December 2025. In addition, The Lantern Columbia will train and employ individuals with disabilities in hospitality with the expectation that +/- 30% of the team will have a disability thus we are seeking teammates that look out for others.

Requirements

Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred.
Certifications as required by Federal, State, or Local agencies
Minimum High school diploma, GED or equivalent

Nice To Haves

Pizza Experience is a plus
Wood fired pizza experience is a plus

Responsibilities

Holds and maintains applicable certification requirements for position to include: Food Handler, ServSafe, and any required certifications.
Sets up, stocks and organizes work station and levels for production of food items in accordance with Executive Chef's standards.
Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers.
Safely and accurately use kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment.
Ensure station is stocked and refrigeration temperatures (if applicable) are maintained; report any deviation from standards to Sous Chef or Exec Chef.
Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes.
Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring standards are maintained.
Plates food according to standard plating menu with garnishments and food quantities
Performs side duties, including cleaning, inventory, and organizing.
Must work well in stressful high pressure situations maintaining composure and objectivity under pressure.
Arrive to work prepared and on time, ready to work with the team to deliver a great dining experience to our patrons and guests.