Line Cook

Philo Ridge Farm is seeking a skilled and dependable Line Cook to join our culinary team in delivering seasonal, farm-driven cuisine at the highest standards of quality and presentation. Working closely with the Executive Chef and kitchen staff, this role is responsible for the precise and efficient execution and plating of menu items, maintaining proper ingredient handling, and minimizing waste. The ideal candidate brings strong attention to detail, thrives in a fast-paced environment, and communicates clearly to support seamless kitchen operations and daily service. The Line Cook position is a full-time position requiring a flexible schedule, including availability for mornings, evenings, weekends, and holidays based on business needs. Responsibilities Prepare, cook, and plate all menu items with accuracy, efficiency, and consistency, following established recipes, portion standards, and production guidelines Set up and break down workstations in a timely, organized, and sanitary manner; maintain cleanliness throughout service Receive, stock, label, and rotate products in cold and dry storage to ensure freshness and minimize waste Safely operate and perform routine maintenance on kitchen equipment; transport food and equipment between departments as needed Uphold all food safety and physical safety protocols, including sanitizing work areas, proper handwashing, time-temperature logging, and preventing cross-contamination Participate in clear, daily communication with team members and supervisors using prep lists, journals, and verbal check-ins Contribute to sustainability efforts by supporting composting, recycling, and responsible waste management practices Assist with staff meals, special events, and other culinary projects as required Perform additional duties as assigned to support smooth and successful kitchen operations Qualifications Minimum 2 years of experience in a high-volume, fast-paced professional kitchen Strong foundation in cooking techniques with a keen eye for plating and presentation standards Proficient with standard kitchen equipment; comfort with basic maintenance and adherence to safety protocols preferred Demonstrated commitment to producing high-quality food and ensuring smooth, efficient service Excellent time management and organizational skills, with the ability to multitask, prioritize, and maintain a steady pace under pressure Self-motivated, proactive, and adaptable; able to work independently and respond to changing priorities with professionalism Strong interpersonal skills with the ability to collaborate across teams and respond quickly to direction during service Physically capable of standing or walking for extended periods, lifting and moving up to 50 pounds, and working in a range of indoor and outdoor conditions