Cook

Position: Prep Cook

Position Overview
The Prep Cook is responsible for executing foundational culinary preparation, ensuring all ingredients are handled, prepared, and stored according to strict quality, safety, and recipe standards. This role establishes the prep line for daily kitchen operations and supports line cooks during service.

Primary Responsibilities

• Wash, peel, chop, slice, and trim produce, meats, poultry, and seafood according to recipe yields and specification guidelines.
• Prepare base items, including sauces, stocks, dressings, marinades, soups, and par-cooked items.
• Execute batch cooking and food assembly aligned with daily prep sheets and projected volume.
• Monitor inventory, track par levels, label prep items with contents and strict FIFO expiration dates, and rotate stock properly.
• Maintain clean, sanitized prep stations, dish areas, and equipment following local health department standards and internal rules.
• Operate commercial kitchen tools (slicers, food processors, mixers, mandolines, meat grinders, sharp knives) safely and efficiently.

Requirements & Qualifications

• Experience: 1+ years of kitchen or prep experience in a high-volume restaurant preferred (entry-level candidates with formal culinary training are welcome).
• Technical Skills: Basic knife proficiency, understanding of measurements, and familiarity with basic cooking techniques (boiling, simmering, blanching, roasting).
• Certifications: Current Food Handler Certification (or state-equivalent food safety credential).
• Physical Demands: Ability to lift and move up to 50 lbs, stand for 8–10 hours, and perform repetitive movements.
• Core Competencies: Detail-oriented, strong time management, basic math skills for scaling recipes, and commitment to sanitation.

Position: Line Cook

Position Overview
The Line Cook is responsible for assembling, cooking, and plating orders live during meal service with speed, precision, and consistency. Operating specific station positions (Sauté, Grill, Fry, Pantry/Garde Manger), the Line Cook ensures every plate meets exact recipe specifications, proper internal temperatures, and visual standards.

Primary Responsibilities

• Operate and manage assigned station equipment (grills, flat-tops, fryers, sauté burners, ovens) during service.
• Execute live ticket orders accurately within designated ticket times while maintaining temperature consistency and high presentation standards.
• Stock line stations with required prep items, utensils, and backup inventory prior to service opening (mise en place setup).
• Communicate order timings, modifications, and ticket priorities with Expo and kitchen team members.
• Follow food safety guidelines, ensuring proper holding temperatures, cross-contamination prevention, and cooked protein temperature checks.
• Clean, sanitize, break down, and restock line stations during shift changes and nightly closing procedures.

Requirements & Qualifications

• Experience: 2+ years of experience as a line cook or station cook in a fast-paced, scratch, or high-volume restaurant environment.
• Technical Skills: Advanced knife skills, heat control, proficiency in multiple cooking methods (searing, grilling, frying, poaching, sautéing), and fast plating capability.
• Certifications: Current Food Handler Certification (ServSafe or local equivalent required).
• Physical Demands: Ability to stand and move quickly in hot, high-pressure environments for 8–10 hours; capability to lift up to 50 lbs and work near open flames/high heat.
• Core Competencies: Resilience under pressure, strong verbal communication, focus on consistency, and effective teamwork.

Pay: $18.00 - $23.00 per hour

Work Location: In person