Line Cook

Columbus Hospitality Management•Plain City, OH

38d•Onsite

About The Position

The Line Cook is responsible for preparing and cooking menu items according to established recipes, portions, specifications, and presentation standards. This role requires maintaining an appropriate pace and organization during service, ensuring food quality, temperature, portioning, and presentation are consistent. The Line Cook must also communicate effectively with Kitchen Leadership and team members regarding product availability, modifications, and operational concerns, while maintaining a clean, organized, and sanitary workstation. A successful Line Cook consistently produces high-quality food efficiently, supports teammates, and contributes to a team-focused kitchen environment.

Requirements

Previous line cook, restaurant kitchen, or comparable food preparation experience preferred.
Experience working multiple kitchen stations preferred.
Ability to work effectively in a fast-paced, high-volume environment.
Ability to remain calm, organized, and productive under pressure.
Strong understanding of food safety, sanitation, and kitchen organization.
Ability to follow recipes, preparation instructions, portion standards, and plating specifications.
Ability to multitask, prioritize, and problem-solve during service.
Ability to independently prepare, maintain, and close an assigned kitchen station according to company standards.
Strong attention to detail and commitment to food quality and consistency.
Reliable, punctual, and accountable.
Positive attitude and willingness to support fellow team members.
Ability to communicate effectively with kitchen staff, Front of House employees, and management.
Ability to stand and work on your feet for extended periods during scheduled shifts.
Ability to frequently bend, reach, lift, carry, push, and move throughout the kitchen.
Ability to safely operate standard commercial kitchen equipment.
Ability to work in an environment that may include heat, steam, cold temperatures, wet surfaces, and varying noise levels.
Ability to safely lift and carry food products, cookware, equipment, and restaurant supplies up to the weight established by company requirements.
Ability to lift/pull up to 25 lbs. regularly and up to 55 lbs. occasionally.
Requires manual dexterity for equipment operation and the ability to perform repetitive motions, bending, climbing, and lifting.
Must possess full range of vision, hearing, and communication abilities.

Nice To Haves

Previous line cook, restaurant kitchen, or comparable food preparation experience
Experience working multiple kitchen stations

Responsibilities

Prepare and cook menu items according to established recipes, portions, specifications, and presentation standards.
Maintain appropriate pace and organization while prioritizing tickets during service.
Ensure food is prepared accurately, consistently, and within established ticket-time expectations.
Monitor food quality, temperature, portioning, and presentation throughout service.
Maintain consistency in preparation and plating regardless of business volume.
Communicate product shortages, unavailable menu items, or quality concerns to Kitchen Leadership promptly.
Support other stations and team members during high-volume periods as needed.
Maintain awareness of incoming orders and communicate effectively with fellow kitchen team members to support efficient ticket execution.
Follow established procedures for modifications, special requests, and allergy-related orders.
Properly set up, stock, maintain, and break down assigned stations.
Complete required preparation and side work before, during, and after service.
Maintain a clean, organized, and sanitary workstation throughout the shift.
Follow proper food storage, labeling, dating, rotation, and FIFO procedures.
Monitor product levels and communicate restocking or preparation needs before items run out.
Assist with food preparation, portioning, and production as assigned.
Minimize food waste through proper preparation, portion control, storage, and product handling.
Maintain kitchen equipment and work areas according to established cleanliness and sanitation standards.
Report equipment concerns, maintenance needs, safety hazards, or product issues to Kitchen Leadership promptly.
Follow all established food safety, sanitation, and personal hygiene standards.
Maintain proper food holding, cooking, cooling, and storage temperatures.
Follow procedures designed to prevent cross-contamination and foodborne illness.
Understand and follow established procedures for food allergies and dietary restrictions.
Properly clean and sanitize work surfaces, utensils, equipment, and food-contact areas.
Maintain compliance with applicable health department requirements and company food safety standards.
Communicate clearly and professionally with Kitchen Leadership, fellow kitchen team members, Front of House employees, and management.
Maintain clear communication regarding ticket timing, product availability, modifications, and operational concerns.
Work collaboratively with teammates to maintain an efficient flow of service.
Assist other stations when needed to support overall kitchen operations.
Demonstrate a positive, team-first attitude and contribute to a respectful and productive work environment.
Accept direction and feedback from Kitchen Leadership and management professionally.
Demonstrate reliability, accountability, and a willingness to assist wherever needed.