A Line Cook is responsible for preparing and cooking food items according to recipes and restaurant standards in a fast-paced kitchen environment. They work across various stations—including grill, sauté, fry, salad, pizza and waffle station—to ensure efficient, high-quality food service. Line Cooks must maintain cleanliness, organization, and food safety standards throughout their shift.

Key Responsibilities:

• Execute recipes with accuracy, consistency, and speed
• Prep ingredients and station before and during service (mise en place)
• Maintain cleanliness and sanitation of station and tools throughout the shift
• Monitor food stock and communicate shortages
• Follow all food safety standards and kitchen protocols
• Communicate effectively with other cooks and kitchen staff
• Assist with restocking and closing duties
• Adapt to cross-station support as needed by the kitchen
• Follow food safety and sanitation guidelines (e.g., HACCP, ServSafe)

Qualifications:

• High School and College Graduate of Bachelor's degree in Hospitality Industry or any related is accepted
• Experience as a line cook or in a similar kitchen role
• Ability to work across multiple stations in a fast-paced kitchen
• Familiarity with standard kitchen equipment including waffle irons
• Basic understanding of food safety and hygiene practices
• Culinary training or certifications (preferred but not required)
• Willing to relocate/transfer in different branches