Line Cook

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Mason, OH

25d

About The Position

The Line Cook supports Won’t Stop Hospitality’s culinary operations by preparing consistent, high-quality menu items in accordance with company recipes, portion standards, and food safety requirements. The role requires attention to detail, organization, and the ability to remain calm and effective in a fast-paced kitchen. The Line Cook works collaboratively with the back-of-house team under the direction of the Kitchen Manager and BoH Shift Lead. Responsibilities include ingredient preparation, food storage and rotation, maintaining a clean and sanitized work area, supporting deliveries and dishwashing as needed, and completing assigned side work. The position has no direct supervisory responsibilities.

Requirements

Ability to follow instructions and recipes accurately.
Strong attention to detail and consistent execution of preparation standards.
Ability to work in a fast-paced environment with multiple priorities and reprioritize tasks when needed.
Basic knife skills and knowledge of kitchen equipment operation.
Team-oriented approach with strong interpersonal and communication skills.
Integrity, reliability, and openness to feedback.
Basic understanding of food handling, sanitation, and preparation procedures.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to apply common sense, define problems, collect data, and notify management when necessary.
Ability to perform simple mathematical calculations.
Ability to maintain the confidentiality of job-related information.
Ability to stand or sit for prolonged periods; frequently stoop, bend, kneel, crouch, reach, and twist; lift, carry, push, and/or pull light to heavy weights; perform repetitive hand movements and fine coordination; and verbally communicate to exchange information.

Nice To Haves

Previous restaurant or kitchen experience.

Responsibilities

Complete tasks as assigned by the Kitchen Manager or Shift Lead.
Wash, chop, measure, and prepare ingredients according to recipes and portion standards.
Label, date, and properly store prepared food items in compliance with food safety guidelines.
Follow company recipes and procedures while maintaining quality and safety standards.
Maintain a clean, sanitized, and organized prep area and assist with dishwashing or line support as needed.
Rotate stock using FIFO to minimize waste and maintain freshness.
Assist with receiving, unpacking, and organizing deliveries.
Collaborate with the back-of-house team to complete prep tasks on time and support smooth shift transitions.
Practice clean-as-you-go habits and complete assigned closing or side work.
Follow company food safety, sanitation, and labeling policies.
Perform other kitchen-related duties as assigned.