Line Cook

Continental Services•Auburn Hills, MI

43d

About The Position

The Line Cook is an essential member of the culinary team, responsible for both daily production prep and executing dishes during service. This position supports a multi-outlet pickleball facility that includes a grab-and-go market, an order-and-pickup restaurant, and private/event catering. The ideal candidate has strong cooking skills, excellent time management, and a team-first attitude. This individual must be comfortable with both high-volume production tasks and fast-paced line service. The Line Cook works closely with the Sous Chef, Executive Chef, and fellow kitchen staff to deliver consistent, high-quality food and maintain a positive, efficient kitchen environment.

Requirements

Minimum 1 year of experience as a line cook, production cook, or equivalent role.
Strong cooking fundamentals and the ability to execute varied menu items consistently.
Excellent time management and multitasking skills.
Team-oriented mindset with strong communication skills.
ServeSafe Certified or willingness to become certified within 60 days of employment.
Availability to work evenings, weekends, holidays, and event days as needed.
Ability to stand, walk, and cook for extended periods.
Ability to lift up to 50 lbs. and perform repetitive tasks safely.
Capacity to work in a fast-paced, high-heat kitchen environment.

Nice To Haves

Experience in country clubs, resorts, or multi-outlet operations.
Familiarity with both line service and high-volume production environments.
Understanding of basic food costing, batch cooking, and station organization.

Responsibilities

Execute menu items during service with accuracy, speed, and consistency.
Operate assigned stations (grill, sauté, fry, garde manger, etc.) according to kitchen standards.
Ensure proper seasoning, cooking techniques, and plating for all dishes.
Maintain clean, organized, and fully stocked stations throughout service.
Assist in expediting food orders as needed.
Complete daily prep lists, production tasks, and batch cooking according to standardized recipes.
Perform knife work with precision and safety, including chopping, slicing, dicing, and portioning.
Prepare ingredients for grab-and-go items, restaurant menu components, and event-related food production.
Follow established prep procedures (labeling, dating, storage, and rotation using FIFO).
Ensure all food leaving the kitchen meets quality, freshness, and presentation standards.
Follow portion control guidelines to maintain consistency and manage food costs.
Report any product quality issues to the Sous Chef or Executive Chef immediately.
Work collaboratively with the entire kitchen team to meet production and service goals.
Communicate clearly and professionally with supervisors and teammates, especially during busy service periods.
Assist with cross-training and support other stations when needed.
Maintain a positive attitude and contribute to a respectful, professional kitchen culture.
Follow all ServeSafe and health department regulations regarding sanitation, food handling, and safety.
Keep workstations, equipment, and storage areas clean and organized at all times.
Properly operate, clean, and store kitchen tools and machinery.
Uphold all kitchen policies, procedures, and standards as defined by management.