Line Cook (Olive & Finch - DIA)

Olive and Finch•Denver, CO

4d•Onsite

About The Position

The Line Cook at our Denver International Airport (DEN) locations is responsible for executing high-quality, chef-driven meals in an exceptionally fast-paced, high-volume environment. This role requires an energetic cook who can read, interpret, and execute ticket orders accurately in accordance with established Olive & Finch recipes and standards. The Line Cook must work in tandem with Prep Cooks and Kitchen Stewards to ensure seamless kitchen communication, fluid ticket times, and a highly organized line during heavy travel rushes.

Requirements

Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge.
Previous line cook or high-volume fast-casual culinary experience is required.
Strong ability to read, comprehend, and execute recipes quickly and accurately.
Proven ability to work in a fast-paced environment, handle multiple priorities, and stay calm under pressure.
Strong communication skills and a team-minded, collaborative attitude.
Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.
Must be able to pass a federal background check.

Responsibilities

Prepare and cook menu items exactly to Olive & Finch recipe specifications, portion controls, and plating presentations.
Read kitchen display systems or tickets efficiently, prioritizing orders to ensure fast, consistent ticket times for traveling guests.
Ensure every dish leaving the line meets strict temperature, taste, and visual presentation standards.
Communicate proactively with Prep Cooks to ensure the line stays fully stocked with fresh ingredients before and during peak travel hours.
Work closely with Kitchen Stewards to maintain a steady flow of clean plates, pans, and utensils, keeping the line moving without interruption.
Support team members and collaborate to ensure smooth back-of-house shift operations under pressure.
Maintain a clean, professional, and sanitary workstation throughout the shift, practicing clean-as-you-go habits.
Follow all health, safety, and sanitation procedures, including checking holding temperatures and preventing cross-contamination.
Clean, sanitize, and break down line stations at the end of a shift, wrapping and labeling all items properly according to FIFO standards.