Line Cook - The Lakely

Coury Hospitality•Eau Claire, WI

About The Position

The Line Cook leads an assigned station during service and ensures dishes are prepared with precision, consistency, and proper presentation according to culinary standards. The role supports the Sous Chef with daily kitchen operations, including preparation planning, station organization, and service coordination, and directs or assists line and prep cooks during preparation and service. The Line Cook ensures ingredients are prepared, labeled, stored, and rotated correctly; sets up and breaks down the station; and prepares menu items using appropriate cooking techniques. The role requires knowledge of menu ingredients, preparation methods, allergens, and presentation standards, as well as monitoring ticket flow and maintaining food quality and timely execution during service. The Line Cook communicates with culinary and front-of-house staff, assists with training cooks, and follows food-safety, sanitation, safety, and HACCP procedures. They maintain an organized workstation, use and care for kitchen equipment properly, help monitor food waste and food costs, and report equipment issues or product shortages. The position requires reliability, professionalism, teamwork, and the ability to maintain food quality in a high-volume kitchen. The role may involve nights, weekends, and overtime. Physical demands include prolonged standing and walking, frequent bending, squatting, kneeling, reaching, and twisting, and occasional pushing, pulling, lifting, and carrying loads ranging from 0 to more than 50 pounds. The work environment includes hot and cold conditions, steam, and potential exposure to burns and cuts. Closed-toe, non-canvas, non-skid shoes are required.

Requirements

Three years of previous restaurant experience.
Ability to run a kitchen station and direct the activities of prep and line cooks.
Ability to follow recipes and calculate ingredient quantities.
Safe knife skills and equipment skills.
Ability to operate standard kitchen equipment, including blenders, slicers, grinders, choppers, mixers, ovens, grills, steamers, steam-jacket kettles, fryers, and tilting skillets.
Good reading and conversion skills.
Ability to absorb a large amount of information in a short period of time.
Good judgment, initiative, and teamwork.
Ability to adapt to changing situations, staffing, and procedures.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business volume or staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain regular attendance and punctuality and arrive in a complete uniform for scheduled shifts.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and overtime.
Ability to stand and walk for six or more hours.
Ability to stoop, squat, or kneel frequently.
Ability to push, pull, lift, and carry loads from 0 to more than 50 pounds occasionally, including carts, pans, and food trays.
Ability to reach and twist the trunk and neck frequently.
Tolerance for extreme temperature changes between moist, steam-heated areas and cold refrigerators or freezers.
Ability to work around potential burns and cuts and frequent repetitive motions.
Required personal protective equipment: closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Fine dining kitchen or luxury hotel experience.
Previous experience in a lead or supervisor role.

Responsibilities

Lead an assigned station during service, ensuring dishes meet standards for precision, consistency, and presentation.
Support the Sous Chef with preparation planning, station organization, and service coordination.
Direct and assist line cooks and prep cooks during mise en place and service.
Ensure ingredients are properly prepared, labeled, stored, and rotated.
Set up the station before service and complete breakdown and cleaning afterward.
Prepare menu items using appropriate cooking techniques, including grilling, sautéing, roasting, frying, steaming, baking, and broiling.
Maintain knowledge of menu ingredients, preparation methods, allergens, and presentation standards.
Monitor ticket flow and service pace while maintaining quality and timely execution.
Ensure plates leaving the kitchen meet presentation and quality expectations.
Communicate with chefs, cooks, and front-of-house staff to support smooth operations and guest satisfaction.
Assist in training cooks on recipes, station setup, kitchen standards, and cooking techniques.
Maintain appropriate food temperatures, portions, and holding procedures.
Follow sanitation, safety, and HACCP procedures, including proper storage, labeling, and cross-contamination prevention.
Maintain a clean and organized workstation and properly use and maintain kitchen equipment and tools.
Help monitor food waste and support food-cost control efforts.
Report equipment issues, maintenance needs, and product shortages to culinary leadership.
Support a positive, professional, and high-performance kitchen environment.
Maintain reliability, punctuality, a professional appearance, and readiness for scheduled shifts.
Perform additional duties as assigned by the Sous Chef, Executive Chef, or culinary leadership team.