What are the responsibilities and job description for the Line Cook position at Hyde Park Restaurant Group?
Fine Dining Steakhouse Line Cook
Make the definitive first impression. Join our elite back-of-house team as a Line Cook, where you will set the tone for an unparalleled luxury dining experience from the moment guests walk through our doors.
About Us
Since Hyde Park Prime Steakhouse was founded in February 1988, the most important ingredient in our recipe for success has been a team of hard-working people with a passion for creating special experiences for our guests. We believe in treating our team like family and providing an environment where you can excel and grow professionally, delivering exceptional fine-dining service as we continue to master the art of the steak.
Position Overview
As a Fine Dining Line Cook, you are responsible for executing gourmet menu items with absolute precision, speed, and consistency. Operating across designated stations (Broiler, Sauté, Grill, or Prep), you will transform premium raw ingredients into culinary masterpieces. This position requires elite knife skills, a deep understanding of protein temperatures, and the ability to maintain composure under intense high-volume pressure.
Key Responsibilities
- Station Mastery: Set up, stock, and break down designated kitchen stations according to strict operational and safety protocols.
- Precision Execution: Cook steaks, seafood, sides, and sauces to exact chef specifications, plating requirements, and requested internal temperatures.
- Broiler Proficiency: Utilize high-heat infrared broilers or wood-fired grills to achieve the perfect crust and temperature on prime meat cuts.
- Timing & Ticket Control: Synchronize cooking times perfectly with fellow line cooks to ensure full table orders hit the pass simultaneously.
- Ingredient Quality: Inspect all food products for freshness, correct portion sizes, and optimal quality prior to service.
- Sanitation Leadership: Maintain a spotless, organized workspace adhering to rigorous food safety, FIFO rotation, and local health department standards.
Qualifications & Skills
- Proven Experience: Minimum of 2 years of culinary line experience in a high-volume scratch kitchen, upscale restaurant, or fine dining steakhouse.
- Technical Skills: Exceptional knife skills, a strong grasp of classic culinary techniques, and a proven ability to accurately judge meat temperatures.
- Physical Resilience: Ability to stand for 8–10 hours per shift, work comfortably in a high-heat kitchen environment, and lift up to 50 lbs.
- Team-First Mindset: Strong verbal communication skills with the ability to take direction, pivot quickly, and collaborate smoothly under pressure.
- Scheduling Flexibility: Full availability to work evenings, weekends, and major holidays.
- Certifications: Active local food handler certificate (e.g., ServSafe) is required.
Benefits
- Company Paid Meal
- Highly competitive hourly wage based on experience, with regular performance-based reviews.
- Health insurance eligibility when working an average of 30 hours per week
- 401(k) retirement savings plan
- Referral program – refer a friend and earn a bonus
- Generous employee dining discount
- Training and exciting career growth opportunities
Job Types: Part-time, Full-time
Pay: $19.00 - $21.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $19 - $21