What are the responsibilities and job description for the Line Cook position at Ethan Stowell Restaurants?
Company Description ESR Hospitality, the team behind Ethan Stowell Restaurants, is a chef-driven hospitality group with 20 restaurants across Seattle, Boise, and the greater Pacific Northwest. The group’s concepts range from handmade pasta at Tavolàta to game-day burgers at Victor Tavern, each tailored to its neighborhood and guests. The portfolio includes fine dining, fast casual, private event venues, hotel partnerships, and high-volume group dining. ESR is locally rooted, independently run, and growing, with a strong focus on people-first leadership. Team members join a supportive, collaborative environment that values hospitality, craft, and community.
Role Description This is a full-time, on-site Line Cook role based in Boise, ID. The Line Cook prepares and cooks menu items to restaurant standards, ensuring consistency, quality, and proper presentation during service. Responsibilities include setting up and stocking stations, executing dishes to order, following recipes and prep lists, and maintaining a clean, organized, and safe work area. The Line Cook works closely with the kitchen team to manage ticket flow, communicate timing, and support smooth service in a fast-paced environment. Additional duties include properly handling and storing ingredients, minimizing waste, and assisting with opening, closing, and occasional special events as needed.
Qualifications
- Professional line cooking experience in a full-service or high-volume restaurant, with strong knife skills.
- Ability to read and follow recipes, prep lists, and station diagrams, while maintaining portion control and consistent plating standards.
- Strong understanding of food safety, sanitation, and health department regulations, including proper storage, labeling, and cleanliness.
- Proven reliability, punctuality, and time-management skills, with the ability to stay organized and calm under pressure during busy services.
- Collaborative approach to working on a team, with clear communication skills and a professional, respectful attitude toward coworkers and guests.
- Flexibility to work evenings, weekends, and holidays as needed, and to adapt to changing menus or special events.
- Interest in seasonal, chef-driven cuisine and a desire to learn, grow, and develop within a hospitality group.