Line Cook

Sets up and stocks stations with all necessary food items, tools, and supplies prior to service.

Prepares food items by cutting, chopping, mixing, marinating, and preparing sauces and dressings according to recipes and standards.

Cooks menu items using various methods (grilling, frying, sautéing, roasting, baking, etc.) with precision and consistency.

Ensures all dishes are prepared and plated according to restaurant standards for taste, presentation, and portioning.

Maintains cleanliness and complies with food sanitation requirements by properly handling food, labeling, and ensuring correct storage.

Cleans and sanitizes cooking surfaces, equipment, and utensils throughout the shift and at closing.

Performs inventory checks, monitors stock levels, and communicates shortages or needs to supervisors.

Completes food storage and temperature logs as required by health and safety standards.

Adheres to all restaurant policies and procedures, including safety, hygiene, and cleanliness standards.

Assists with receiving, checking, and properly storing deliveries.

Works collaboratively with fellow cooks, prep staff, and dishwashers to maintain smooth kitchen operations.

Maintains a sense of urgency and composure during busy service periods.

Supports teammates by assisting with other stations when necessary.

Demonstrates strong knife skills and knowledge of cooking techniques.

Practices proper allergen awareness and accommodates dietary restrictions as directed.

Participates in training and development, staying up to date with menu changes and seasonal offerings.

Contributes to a positive and respectful kitchen culture that aligns with the values of Lapis.

Previous experience as a line cook in a professional kitchen required.

Knowledge of basic cooking techniques, kitchen equipment, and food safety standards.

Ability to work in a fast-paced environment with a strong sense of urgency.

Excellent attention to detail and consistency in food preparation.

Strong teamwork and communication skills.

Ability to take direction and respond positively to feedback.

Availability to work evenings, weekends, and holidays as needed.

Ability to stand and work on your feet for extended periods of time.

Ability to lift up to 50 lbs. and perform physical tasks related to kitchen operations.

ServSafe or equivalent food handler certification (preferred).

Passion for food, hospitality, and continuous learning.