Line Cook

Edison House is locally owned and has created a professional, comfortable, and safe environment for the Edison House community. Edison House proudly sources its produce and meats from local distributors and continuously fosters a partnership with the community in which it operates.

As a community we will be responsible for respecting one another with constructive criticism, positive affirmation, and strong communication. We encourage the members of our community to push each other to understand and be educated about one another. We will not tolerate any form of sarcasm, negative nicknames, teasing, or intimidation. We have created a community we are all proud to be a part of. We want to help all you grow by staying informed and educated with all our procedures and safety guidelines. We will be professional, proud, educated, safe, respectful, and respected.

Position Summary
The Cook 1 is responsible for preparing and executing menu items consistently, efficiently, and according to established recipes, presentation standards, and food-safety requirements. This position should be comfortable working independently on an assigned station during service and supporting the culinary team with preparation, organization, and cleanliness.

Key Responsibilities

• Set up and maintain an assigned station for service.
• Prepare and cook menu items according to recipes, specifications, and presentation standards.
• Maintain consistency in portioning, seasoning, temperature, and plating.
• Complete daily prep and station assignments.
• Properly label, date, rotate, store, and handle food products.
• Maintain a clean, organized, and sanitary workstation.
• Follow food-safety and sanitation procedures.
• Communicate shortages, quality concerns, and prep needs to culinary leadership.
• Assist with receiving, storage, cleaning, and closing duties as needed.
• Work collaboratively with cooks, prep cooks, dish team, and culinary leadership.
• Minimize food waste through proper preparation, storage, and portion control.

Preferred Qualifications

• 3+ Years Line cook and Grilled Experience.
• Previous professional kitchen or line-cook experience preferred.
• Strong knife skills and basic knowledge of professional cooking techniques.
• Ability to follow recipes and execute dishes consistently.
• Comfortable working multiple stations as trained.
• Able to work efficiently in a fast-paced kitchen environment.
• Strong communication, organization, and teamwork skills.
• Dependable and able to maintain professional standards during high-volume service.
• Ability to obtain Food Handler certification.
• Must be 21+ to apply

Physical / Scheduling Requirements

• Ability to stand for extended periods.
• Ability to safely lift and move typical kitchen products and equipment.
• Ability to work around heat, refrigeration, sharp equipment, and other normal commercial-kitchen conditions.
• Availability for evenings, weekends, and holidays based on business needs