Line Cook - BWW

High 5 Hospitality LLC•Rehoboth Beach, DE

About The Position

The Line Cook is a Heart of House team member who supports daily restaurant operations by preparing, cooking, and plating food to restaurant standards. The role helps ensure food is prepared consistently and accurately, with appealing presentation, to support a positive guest experience. The position also involves maintaining a clean and organized work area, following food safety and sanitation procedures, managing and rotating food stock, assisting with deliveries, and safely operating kitchen equipment. The Line Cook follows recipes and instructions, records temperature controls, and reports faulty equipment or low supplies to management.

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 in a fast-paced environment.
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 food preparation for guest requests, including dietary restrictions.
Prepare ingredients, such as chopping and marinating.
Maintain and record proper temperature controls.
Carry out other duties assigned by the manager on duty or kitchen manager.
Ensure food leaving the kitchen meets restaurant standards for quality, presentation, and taste.
Portion food products according to specified standard portion sizes and recipes before cooking.
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, glove use, and sanitizing surfaces.
Assist with inventory management and notify management when supplies are low.
Assist with receiving and storing deliveries, checking their accuracy and quality.
Store, rotate, and manage food products according to local, state, federal, and company guidelines and procedures.
Safely operate kitchen equipment, including stoves, ovens, and grills.
Report faulty equipment to the kitchen manager or maintenance staff.