Line Cook

Nico Romo Hospitality Group is now hiring an experienced Line Cook to join our team at Laura!

Pay: $20.00 - $25.00 per hour

Who We Are:

Nico Romo Hospitality Group has four restaurants under our current umbrella with the possibility for growth in the future. Our team believes the guests & restaurant experience should be front & center. With over 20 years of experience in the industry, we understand what it takes to garner a clientele and serve them with a consistent, high quality experience.

View our current portfolio: https://nicoromohg.com/our-portfolio

Join Our Team:

This job requires professionalism, integrity, and the ability to meet and exceed standards and is ideal for someone who is interested in opportunities for advancement within a chef-driven environment. As with all of our employees, Line Cooks must follow safety and sanitary protocol and have reliable transportation to and from work.

All full-time employees at Nico Romo Hospitality Group are eligible for weekly pay through direct deposit, medical/dental/vision/life/disability benefits upon start date, competitive pay based on individual experience, paid time off, work-life balance, employee discounts, room for advancement within the company, and 401k match after 1 year of employment.

Should you enroll in medical benefits, we pay $450.00 of your medical premium payments each month for a total of $5,400.00 per year!

Must be available to work on evenings, holidays, and weekends.

Culinary experience: 2 years (Required)

Summary of Position

Accurately, safely, and efficiently prepare and cook meats, fish, poultry, vegetables, soups, and other hot food items, as well as portion food products prior to cooking. Line Cooks maintain the integrity of our culinary offerings through consistent adherence to established recipes, precise cooking techniques, and high standards of cleanliness, food safety, and efficiency. They perform key prep work, garnishing, and final plate presentations to ensure exceptional quality for every guest.

Duties & Responsibilities

• Prepare, season, and cook a diverse selection of high-quality culinary items—including meats, seafood, poultry, vegetables, and hot entrées—utilizing specialized kitchen equipment such as broilers, ovens, grills, fryers, flat tops, and sauté stations in strict compliance with standardized recipes and portion specifications.
• Maintain primary accountability for ensuring that all dishes dispatched from the assigned station meet exact standards of temperature, visual presentation, taste consistency, and timely execution.
• Comply consistently with established portion control protocols, refined culinary techniques, organizational quality benchmarks, and applicable municipal health code regulations, as well as internal kitchen safety standards.
• Systematically set up, replenish, and organize station inventory prior to and throughout each service shift to support seamless kitchen operations and minimize ticket fulfillment times.
• Uphold stringent sanitation and cleanliness standards across all station surfaces, equipment, prep areas, refrigeration units, and utensils continuously throughout working hours.
• Perform advanced food preparation tasks—including portioning, battering, breading, seasoning, marinating, and butchering raw proteins and produce—in accordance with production schedules and yield guidelines.
• Verify proper plate assembly, appropriate thermal preservation, immaculate rim presentation, and precise garnishing prior to releasing food items to expediters or front-of-house service staff.
• Inspect, label, date, store, and rotate all perishable inventory using First-In, First-Out (FIFO) principles to prevent food degradation, reduce material wastage, and uphold strict food safety standards.
• Collaborate with prep personnel and culinary management during non-peak operational hours to assist with batch cooking, complex sauce preparation, and inventory restocking.
• Execute comprehensive opening, shift-transition, and closing station checklists, ensuring that equipment is properly powered down, sanitized, and restocked for subsequent shifts.
• Participate actively in mandatory staff briefings, culinary training sessions, and new menu implementation meetings, offering proactive insights to enhance station productivity and workflow.
• Perform additional operational duties, preventive equipment maintenance, or cross-training assignments directed by the Executive Chef, Kitchen Manager, or Manager-on-Duty while continuously adhering to workplace safety standards.
• Vision insurance

Pay: $20.00 - $25.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person