Line Cook

Position Objective:
To prepare high-quality meals in accordance with established recipes and menu standards while maintaining a clean, efficient, and organized kitchen. The Line/Prep Cook will support the Culinary Director and Sous Chef in all aspects of food preparation, ensuring compliance with health and safety regulations and contributing to a smooth and productive kitchen environment.

Reports to: 
Culinary Director

Summary of Position:
We are looking for a Line/Prep Cook to assist in daily kitchen operations, including ingredient preparation, cooking, and station setup. This role requires strong attention to detail, the ability to follow recipes accurately, and a commitment to maintaining the highest food safety and sanitation standards. We seek a team player with excellent time management skills and a passion for delivering exceptional culinary experiences.

Responsibilities:
•    Assist in stocking and setting up kitchen stations to ensure efficient workflow.
•    Prepare ingredients, including cleaning, cutting, and portioning meats, seafood, poultry, vegetables, sauces, soups, and stocks according to the Culinary Director’s standards.
•    Follow standardized recipes and execute dishes with consistency and accuracy in a timely manner.
•    Maintain strict adherence to all state and local health and food safety regulations, ensuring proper food handling, storage, and sanitation procedures.
•    Collaborate with kitchen staff to set up, maintain, and break down workstations before and after each shift.
•    Assist the Sous Chef and Culinary Director with additional tasks as needed, including inventory management and special event preparation.
•    Uphold kitchen organization and cleanliness, ensuring all equipment and tools are properly maintained.
•    Work efficiently under pressure in a fast-paced environment while demonstrating a strong ability to multitask.
•    Foster a positive and cooperative team dynamic, contributing to a culture of respect and professionalism.
 

Education, Experience and Skills Required:
•    Minimum of 3 years of experience in a professional kitchen, with expertise in food preparation and cooking techniques.
•    ServSafe Certification required (or ability to obtain upon hire).
•    Associate degree in Culinary Arts or equivalent training preferred but not required.
•    Ability to read and follow detailed recipes and instructions with precision.
•    Strong organizational skills and ability to multitask effectively in a high-volume setting.
•    Excellent teamwork and communication skills, with a proactive and adaptable attitude.
•    Thorough understanding of food safety, sanitation, and kitchen best practices.
•    Ability to stand for long periods and lift up to 50 pounds as needed.
Working conditions:
•    Schedule: Monday – Friday, 6:00 AM – 3:30 PM.
•    Fast-paced kitchen environment with exposure to heat, sharp objects, and potentially hazardous equipment.
•    Frequent standing, lifting, and moving of heavy kitchen supplies and equipment.
•    Must be comfortable working in a team-oriented, high-energy environment while maintaining a focus on quality and efficiency.
This position offers the opportunity to work in a dynamic culinary setting, contribute to an innovative menu, and grow within a professional kitchen team. If you are passionate about food preparation and enjoy working in a collaborative environment, we encourage you to apply!