What are the responsibilities and job description for the Line Cook position at Culinary CoachLLC?
Company Description Culinary Coach LLC is an integrated culinary workforce ecosystem designed to train aspiring kitchen professionals, connect them with employers, and support operators in building strong back-of-house teams. The organization is not a staffing agency or generic training platform; instead, it provides full-cycle culinary workforce infrastructure for workers, employers, and community partners across the food service industry. Its approach is rooted in Culinary Systems Training (CST), a proprietary methodology that applies mise en place principles to workforce development, operations, and professional growth. CST informs all programs and tools, helping kitchens operate more efficiently while giving culinary talent a clear path to long-term success.
Role Description This is a full-time, on-site Line Cook role based in Richmond, VA. The Line Cook will prepare, cook, and plate menu items according to standardized recipes, portion guidelines, and quality standards. Responsibilities include setting up and breaking down stations, maintaining a clean and organized work area, and following all food safety and sanitation procedures. The Line Cook will assist with prep work, manage tickets during service, and coordinate with other kitchen team members to ensure timely and accurate service. The role also involves receiving and storing deliveries properly, minimizing waste, and participating in ongoing training aligned with Culinary Coach’s Culinary Systems Training methodology.
Qualifications
- Strong foundation in basic cooking techniques, knife skills, and station management.
- Ability to follow standardized recipes, portion control, and plating guidelines accurately.
- Knowledge of food safety, sanitation standards, and safe food handling practices (ServSafe or similar certification preferred).
- Experience working on a line in a fast-paced kitchen environment, with the ability to handle multiple tickets and prioritize tasks.
- Reliable time management, attention to detail, and commitment to consistency and quality.
- Ability to work collaboratively with diverse team members and communicate clearly with kitchen leadership.
- Willingness to learn and adopt Culinary Systems Training methods, including mise en place-driven organization and workflow.
- Flexibility to work evenings, weekends, and holidays as required by the operation.
- Prior professional kitchen experience preferred; formal culinary training is a plus but not required.