Job Description Help for Job Description. Opens a new window. Position Overview Southern Charm Bistro is seeking a skilled, dependable, and organized Line Cook to join our culinary team. The Line Cook is responsible for preparing their assigned station for service, executing menu items according to Southern Charm Bistro standards, and ensuring every plate leaving the kitchen meets our expectations for flavor, portion, temperature, and presentation. While the Dishwasher / Prep Cook assists with foundational preparation, each Line Cook is ultimately responsible for making sure their station is fully prepared and ready for service. Before Service - Station Preparation Review the daily prep list and anticipated service needs. Check all ingredients and prepared items needed for the assigned station. Complete any additional station-specific prep that was not handled by the Prep Cook. Prepare proteins and other ingredients requiring line-cook skill or technique. Prepare and finish sauces, garnishes, batters, breading, and other station components as assigned. Portion ingredients according to established restaurant standards. Stock and organize the station before service. Verify that food is properly labeled, dated, rotated, and stored. Communicate shortages or product concerns to the Chef or manager before service begins . Ensure equipment is clean, functioning, and ready for service. During Service - Cooking & Execution Prepare menu items according to Southern Charm Bistro recipes and specifications. Properly cook proteins, seafood, vegetables, starches, and other menu components assigned to the station. Follow ticket times and communicate with other stations to ensure dishes are completed together. Maintain consistency in seasoning, portion size, temperature, and presentation. Follow established plating specifications. Maintain an organized and sanitary station throughout service. Communicate immediately when ingredients are running low. Minimize food waste and follow portion-control standards. Follow all food-safety and sanitation requirements. Communicate professionally with the Chef, other cooks, servers, and management during service. After Service - Closing Responsibilities Properly cool, label, date, and store remaining food. Restock appropriate items for the next service. Clean and sanitize the assigned station. Clean cooking equipment used during the shift. Sweep and clean the immediate work area. Complete the station closing checklist. Communicate low inventory, prep needs, or product concerns for the following service. Relationship With the Dishwasher / Prep Cook The Dishwasher / Prep Cook supports the kitchen by completing foundational preparation such as: Washing and preparing produce Chopping and portioning basic ingredients Preparing basic sauces, dressings, garnishes, and components as assigned Portioning ingredients Organizing and rotating prepared foods Assisting with bulk preparation Maintaining dishes, cookware, utensils, and general kitchen sanitation The Line Cook is responsible for the final preparation, cooking, seasoning, and execution of menu items during service. Receiving prepared ingredients from the Prep Cook does not remove the Line Cook's responsibility to inspect those ingredients and make sure their station is completely ready before service. Qualifications Previous line-cook or professional restaurant kitchen experience preferred. Strong understanding of basic cooking techniques. Experience cooking proteins and seafood to proper temperatures. Ability to follow recipes, portion standards, and plating specifications. Knowledge of food safety, sanitation, and proper food storage. Ability to use knives and commercial kitchen equipment safely. Strong organization and time-management skills. Ability to work quickly without sacrificing food quality. Dependable, punctual, and team-oriented. Ability to stand for extended periods and safely lift approximately 40-50 pounds. Must be available for evenings, weekends, holidays, catering, and special events as scheduled. Accountability & Teamwork Southern Charm Bistro operates as a team. Line Cooks are expected to take ownership of their stations while also helping the kitchen as a whole when needed. "That's not my station" is not our kitchen philosophy. When another team member needs reasonable assistance and your responsibilities are under control, you are expected to help. Likewise, cleanliness is everyone's responsibility. Line Cooks are expected to maintain their own stations, equipment, and work areas rather than relying solely on the Dishwasher / Prep Cook. Our Standard We want every guest to receive the same quality experience regardless of who is working the line that day. That requires consistency, preparation, communication, cleanliness, urgency, and pride in every plate. Every Line Cook should arrive prepared to contribute to a kitchen where the team works together and the food represents the standards of Southern Charm Bistro.