While we are not actively hiring for this position at this time, we are always interested in connecting with exceptional hospitality professionals who share our commitment to delivering an elevated guest experience. We welcome you to submit your application for future consideration as opportunities become available.

Job description:

Position Summary The Line Cook is responsible for preparing and executing menu items with consistency, precision, and urgency while maintaining the highest standards of food quality, cleanliness, and organization. Line Cooks are expected to master their station, support their teammates, and contribute to a professional kitchen culture built on accountability, respect, and continuous improvement. Every plate leaving the kitchen represents our restaurant and our commitment to hospitality. Line Cooks play a critical role in delivering exceptional guest experiences through disciplined execution and teamwork. Core Responsibilities Food Preparation & Execution

• Prepare and cook all menu items according to recipes, specifications, and presentation standards.
• Maintain consistency in taste, temperature, portioning, and plating.
• Execute tickets accurately and efficiently during service.
• Follow all prep lists and complete assigned prep before service.
• Ensure all products are properly labeled, dated, rotated, and stored.
• Minimize waste through proper handling and portion control. Station Management
• Arrive prepared and ready to work before scheduled shift.
• Set up and break down assigned station each shift.
• Maintain proper mise en place throughout service.
• Keep station clean, organized, and fully stocked.
• Communicate product shortages immediately to management.
• Assist neighboring stations whenever possible. Food Safety & Sanitation
• Follow all health department regulations and food safety standards.
• Maintain ServSafe-level sanitation practices.
• Practice proper handwashing and glove use.
• Monitor food temperatures and proper holding procedures.
• Properly clean equipment and work areas throughout the shift.
• Complete nightly cleaning assignments thoroughly. Teamwork
• Communicate respectfully with all kitchen and front-of-house team members.
• Respond positively to coaching and feedback.
• Assist teammates without being asked whenever possible.
• Maintain professionalism under pressure.
• Contribute to a positive, solution-oriented kitchen culture. Kitchen Standards
• Maintain a clean, organized workstation at all times.
• Follow all opening and closing procedures.
• Properly use and care for kitchen equipment.
• Report equipment issues immediately.
• Help maintain an organized walk-in, dry storage, and prep areas. Daily Expectations Every Line Cook is expected to:
• Arrive on time and in full uniform.
• Be prepared before service begins.
• Execute every plate to restaurant standards.
• Maintain urgency without sacrificing quality.
• Communicate clearly throughout service.
• Keep work areas clean throughout the shift.
• Complete side work before leaving.
• Leave the kitchen better than they found it. Performance Standards Quality Successful Line Cooks consistently demonstrate:
• Quality
• Consistent execution of recipes
• Proper seasoning and presentation
• Excellent knife skills
• Attention to detail Speed
• Efficient ticket times
• Organized workflow
• Strong sense of urgency
• Ability to prioritize multiple tasks Reliability
• Excellent attendance
• Dependability
• Accountability
• Professional attitude Teamwork
• Positive communication
• Willingness to help others
• Respect for coworkers
• Coachability Cleanliness
• Organized station
• Proper sanitation
• Equipment care
• Compliance with health standards Qualifications
• Previous line cook experience preferred.
• Basic knife skills.
• Knowledge of food safety and sanitation.
• Ability to work in a fast-paced environment.
• Ability to multitask under pressure.
• Strong communication skills.
• Positive attitude and willingness to learn. Physical Requirements
• Stand for extended periods.
• Lift up to 50 pounds.
• Bend, stoop, and reach frequently.
• Work safely around hot surfaces, sharp equipment, and commercial kitchen machinery.
• Work evenings, weekends, and holidays as business demands. Core Values Every Line Cook is expected to embody the following values:
• Pride in craftsmanship
• Integrity
• Accountability
• Team-first mentality
• Respect for coworkers and guests
• Continuous learning
• Sense of urgency
• Attention to detail Opportunities for Growth Outstanding performance may lead to advancement into positions such as:
• Lead Line Cook
• Prep Lead
• Kitchen Trainer
• Sous Chef
• Chef de Cuisine The restaurant is committed to promoting from within whenever possible and investing in team members who consistently demonstrate leadership, reliability, and excellence.