Experienced Line Cook

TMC Hospitality•Santa Barbara, CA

16h•Onsite

About The Position

The Senior Line Cook is an experienced culinary team member responsible for preparing and executing food to the restaurant's standards of quality, consistency, presentation, and timing. This role works closely with the culinary leadership team to maintain an organized, efficient, and positive kitchen environment. The ideal candidate is confident working independently on a station, understands professional kitchen standards, and takes pride in delivering consistently excellent food during high-volume service.

Requirements

2+ years of professional kitchen experience, preferably in a high-volume restaurant, hotel, or similar hospitality environment.
Strong knowledge of professional cooking techniques, food preparation, and kitchen equipment.
Ability to confidently work multiple stations and execute consistently during busy service.
Strong understanding of food safety and sanitation practices.
Ability to read and follow recipes and standardized preparation procedures.
Strong communication and teamwork skills.
Reliable, organized, and able to manage time effectively.
Positive attitude with a willingness to help develop and support other team members.
Ability to stand for extended periods and lift or move items weighing up to 50 pounds.

Responsibilities

Prepare and execute menu items according to recipes, specifications, and presentation standards.
Maintain a designated station and ensure proper mise en place is completed before service.
Consistently execute food with attention to quality, timing, portioning, and presentation.
Work efficiently during high-volume service while maintaining composure and organization.
Follow all food safety, sanitation, storage, and cleanliness standards.
Monitor product levels and communicate prep or inventory needs to culinary leadership.
Properly label, date, store, and rotate food products.
Assist with receiving, prep, inventory, and kitchen organization as needed.
Help train and support newer line cooks and kitchen team members.
Communicate effectively with the culinary team and front-of-house during service.
Support opening, closing, and side-work responsibilities.
Maintain a clean, organized, and professional workstation throughout the shift.
Step into different stations as needed to support the overall operation.
Perform other duties as assigned by kitchen leadership.