Line Cook

At Blueridge Restaurant Group, our culinary team takes pride in preparing exceptional food with consistency, precision, and attention to detail. We are seeking dependable, team-oriented culinary professionals who are passionate about quality ingredients, executing recipes with excellence, and contributing to an outstanding dining experience for every guest. Whether you're an experienced line cook or looking to continue growing your culinary career, you'll be part of a kitchen that values teamwork, craftsmanship, and continuous development

What You’ll Enjoy:

• Competitive pay
• Paid training and ongoing culinary development
• Medical, dental, and vision benefits
• Flexible scheduling
• Opportunities for advancement within a growing restaurant group
• A professional kitchen focused on teamwork, consistency, and quality

Responsibilities of our Cooks:

• Prepare and execute menu items according to standardized recipes, portion specifications, and presentation standards.

• Consistently deliver high-quality food with attention to accuracy, consistency, and timing.

• Prepare ingredients through cutting, portioning, seasoning, marinating, and other prep techniques to support daily service.

• Maintain clean, organized, and fully stocked workstations throughout each shift.

• Properly handle, label, rotate, and store food products following food safety and sanitation standards.

• Operate kitchen equipment safely and efficiently while maintaining a clean work environment.

• Follow all food safety, sanitation, and workplace safety procedures.

• Work collaboratively with chefs and fellow kitchen team members to ensure smooth, efficient service.

• Complete opening, running, and closing side work, including station setup, cleaning, stocking, and equipment maintenance.

• Participate in ongoing training and continuously develop culinary knowledge and techniques.

• Support other stations and kitchen operations as business needs require.

• Attends all scheduled employee meetings and brings suggestions for improvement

• Performs other related duties as assigned by Chef or Manager on Duty

• A minimum of two years of previous line cook or prep cook experience preferred.

• Experience in an upscale casual or full-service restaurant is a plus.

• Strong understanding of food safety and sanitation practices.

• Ability to follow recipes and maintain consistent quality standards.

• Ability to communicate effectively and work collaboratively.

• Ability to stand for extended periods and frequently lift up to 40 pounds.

• Professional appearance and commitment to maintaining excellent hygiene standards.