LINE COOK – POSITION OVERVIEW
Line cooks are the heart of our kitchen operation. You’ll work closely with the culinary team to prepare and organize mise en place for service, maintain a clean and efficient station, execute dishes to order, and ensure everything is properly shut down at the end of service.
You should be confident in classic cooking techniques, familiar with the tools and equipment needed for preparation, and able to thrive in a brigade-style kitchen. Above all, we value a positive, team-focused attitude and a genuine passion for great food.
WHAT WE’RE LOOKING FOR
Prior professional cooking experience in a restaurant or culinary school training
Ability to lift and carry at least 50 lbs
Comfortable standing for extended periods and performing repetitive tasks
Flexible availability for varying shifts
Willingness to accept feedback and collaborate with others
KEY TRAITS FOR SUCCESS
Commitment to quality and doing things the right way—even when no one is watching
Positive, solutions-focused mindset (negativity has no place here)
Eagerness to learn and adapt in a fast-paced environment
Strong sense of urgency and attention to detail
Ability to execute classic cooking methods and maintain a clean, organized station before, during, and after service
Solid understanding of food safety, sanitation codes, and HACCP procedures
Humility and respect for the craft and the team
SERVICE EXPECTATIONS
Maintain professionalism and composure at all times
Identify and communicate any issues to management promptly
Stay aware of pacing and service flow to keep the kitchen running smoothly
DAY-TO-DAY RESPONSIBILITIES
Arrive on time, in uniform, ready to work
Organize, cook, and store mise en place; set up station for service
Prepare and plate dishes to order following restaurant standards
Assist with family meal preparation as needed
Communicate clearly and consistently with the team during service
Keep your station clean and compliant with DOH standards at all times
Follow all HACCP and safety guidelines
Properly close down and clock out at the end of your shift