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Line Cook
Dewberry Hospitality
334 Meeting Street, Charleston, SC
Dewberry Hospitality  hiring Line Cook in Charleston, SC

Dewberry Hospitality  hiring Line Cook in Charleston, SC

Dewberry Hospitality More Info

Full Time • Hourly ($19.00 - $21.00)
Expired: Dec 27, 2023

Sorry, this job expired on Dec 27, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details


  • Competitive Pay
  • Advancement & Growth Opportunities
  • Full-Time and Part-Time Positions
  • Flexible Paid Time Off (17 Days)
  • 401K with 4% Company Match
  • Education Reimbursement
  • Free On-Site Downtown Parking
  • Subsidized Medical, Dental, & Vision Coverage for Full-Time Teammates following 60 Days of Employment



DEPARTMENT: Food & Beverage Kitchen

REPORTS TO: Chef Tournant, Executive Pastry Chef, Executive Sous Chef

Line Cook


Line Cooks plays an essential role in contributing to customer satisfaction and restaurant growth. He or she will be responsible for preparing high-quality meals that meet the Chef’s exact specifications, plating standards, and proper sanitation standards. Line Cooks are assigned to various workstations on the hot line, such as grill, garde manger, sauté, and fry.

Essential Functions

Major areas of responsibility/ management include, but are not limited to:

  • Check production schedule and par to establish priority items for the day
  • Ensure your station and prep areas are properly set up, stocked, and cleaned
  • Prepare all components of each dish on the menu (includes chopping, portioning, slicing, scaling and etc.)
  • Guarantee that food preparation and storage areas abide by health and safety standards
  • Handles, stores, organizes, and rotates all food orders or daily deliveries properly in the walk-in and dry storage areas
  • Support fellow cooks by constantly communicating and working together to execute a timely and efficient service
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
  • Meet with the Sous Chef/Executive Chef or MOD to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Inspect the cleanliness and working conditions of all tools, equipment and supplies


  • High school diploma
  • Culinary education (certificate or 2 years preferred)
  • Minimum 1-year experience in fine dining establishment
  • Must have basic knife skills
  • Knowledge of hotel standards and restaurant cooking methods
  • Excellent communication and organizational skills
  • Aptitude to multi-task
  • Must be able to work cooperatively and efficiently in a team

Physical Demands and Work Environment

  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in extreme heat, cold, humid, and noisy environment.

Compensation Details

Compensation: Hourly ($19.00 - $21.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

Knife Skills


Time Management

Professional Appearance

View Job Description

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