Line Cook

OnePack Hospitality•Baton Rouge, LA

26d

About The Position

The Line Cook is a key member of the kitchen staff, responsible for preparing, cooking, and presenting dishes according to the restaurant’s standards. The role requires strong kitchen competence and the ability to work in a fast-paced cooking environment. The Line Cook prepares menu items consistently to recipes and customer requests, maintains quality and portion standards, and follows food-safety, allergy-handling, sanitation, and equipment-maintenance procedures. The position involves working flexible shifts, including evenings, weekends, and holidays, in a busy kitchen that may be tight, crowded, noisy, and subject to fluctuating temperatures. OnePack Hospitality Group describes itself as a local independent restaurant operator with multiple restaurant concepts and an emphasis on employee culture, efficient processes, consistent execution, and guest experience.

Requirements

Proficiency in preparing menu items consistently according to specified recipes and customer requests.
Availability to work flexible shifts, including evenings, weekends, and holidays.
Experience safely using a variety of kitchen tools and equipment, including sharp knives.
Effective communication skills and the ability to follow oral and written instructions.
Ability to multitask effectively under pressure in a busy kitchen.
Comfort working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
Ability to lift up to 50 pounds and stand for long periods.
Ability to move safely around kitchen obstacles and across varied floor surfaces.

Responsibilities

Prepare and cook menu items according to recipes and standards, ensuring required presentation and quality.
Follow portion-control and food-preparation standards to maintain consistency and manage costs.
Monitor food temperatures and use thermometers to ensure food is cooked and stored at appropriate temperatures.
Promptly report food-quality issues or service delays to the kitchen coordinator or chef.
Track inventory levels and alert management and front-of-house staff when menu items are running low.
Ensure all dishes from the station are accounted for and meet restaurant quality expectations.
Follow procedures for handling food allergies and dietary restrictions to ensure guest safety.
Follow health, safety, and sanitation guidelines, including kitchen-equipment cleaning and maintenance protocols.
Collaborate with the kitchen team and maintain positive working relationships with all staff.
Undertake additional tasks as needed to support efficient kitchen operations.