Line Cook

Coopershill•Peterborough, NH

2d•$16 - $18•Onsite

About The Position

At Coopershill, our Line Cook plays a key role in ensuring that our guests enjoy authentic Irish pub fare, made with care and attention to detail. This entry-level position involves food preparation and cooking, while working closely with the kitchen team to deliver high-quality dishes. The Line Cook is also responsible for maintaining cleanliness, food safety, and hygiene within the kitchen, contributing to the smooth day-to-day operations of Coopershill.

Requirements

Entry-level; previous experience in a kitchen is a plus but not required.
Basic knowledge of food preparation and knife handling.
Ability to follow recipes and take direction.
Strong teamwork and communication skills.
Ability to stand for extended periods and perform repetitive tasks.
Ability to lift and move up to 50 pounds.
Ability to work in a fast-paced, high-temperature kitchen environment.

Nice To Haves

Food handler’s certificate preferred.
Energetic, eager to learn, detail-oriented, and able to work under pressure.

Responsibilities

Food Preparation: Assist in preparing ingredients for dishes such as washing, cutting, and portioning ingredients, following recipes, and completing prep work for daily service.
Cooking & Plating: Cook menu items according to recipe and presentation standards, ensuring food is flavorful, well-presented, and consistent with Coopershill style.
Team Support: Work efficiently with fellow cooks, kitchen and Front of House (FOH) staff, helping to maintain a smooth workflow during busy service hours.
Cleanliness & Hygiene: Maintain a clean, sanitary, and organized work area, adhering to local health codes and Coopershill standards.
Food Safety: Follow food safety protocols, including proper handling, storage, and labeling of ingredients to ensure safe consumption.
Inventory Support: Assist with receiving and storing food supplies and ingredients, ensuring proper stock rotation.
Equipment Maintenance: Properly use and maintain kitchen equipment and notify the Head Chef or Kitchen Manager of any issues or needed repairs.