Line Cook

LINE COOK

Position Summary

We are seeking a skilled, dependable, and detail-oriented Line Cook to join our high-end restaurant kitchen. The Line Cook is responsible for preparing and executing dishes to the restaurant’s standards of quality, consistency, presentation, and timing.

The ideal candidate has strong culinary fundamentals, works well under pressure, maintains a clean and organized station, and understands the importance of teamwork and professionalism in a high-volume, fine-dining environment.

Key Responsibilities

Set up and maintain an assigned station according to daily prep lists and service needs.

Prepare meats, seafood, vegetables, sauces, stocks, starches, and other components according to recipes and chef specifications.

Execute dishes consistently with proper portioning, seasoning, cooking temperatures, plating, and presentation.

Maintain proper mise en place before and throughout service.

Read and understand tickets while maintaining accurate and timely food execution.

Communicate clearly with the Sous Chef, Chef de Cuisine, Expediter, and other kitchen staff.

Maintain proper food-safety, sanitation, and temperature-control procedures.

Keep the station clean, organized, stocked, and service-ready.

Properly label, date, rotate, store, and handle food products.

Minimize food waste while maintaining quality and proper portions.

Assist with opening, closing, breakdown, cleaning, and deep-cleaning duties.

Support other stations and team members when needed.

Follow recipes, kitchen systems, and instructions from management.

Maintain a professional attitude and appearance during every shift.

Required Culinary Skills

Candidates should have a working knowledge of:

Knife skills and proper cutting techniques

Sautéing, grilling, roasting, braising, frying, and poaching

Sauce preparation and reduction techniques

Proper seasoning and flavor development

Meat and seafood cookery

Vegetable and starch preparation

Basic stocks, soups, and sauces

Food safety and sanitation

Proper cooking temperatures and cross-contamination prevention

Fine-dining plating and presentation

Qualifications

Previous professional kitchen experience preferred.

Experience in a high-end, fine-dining, or high-volume restaurant is a plus.

Culinary education or equivalent professional experience preferred.

Ability to work nights, weekends, holidays, and high-volume services.

Ability to stand for extended periods and lift/move kitchen supplies.

Strong communication, teamwork, and time-management skills.

Must be dependable, punctual, coachable, and willing to learn.

What We Expect

A successful Line Cook should arrive prepared, have their station organized before service, understand their prep, communicate during service, and consistently produce food that meets the chef’s standards.

This is a professional kitchen. Attention to detail, cleanliness, consistency, urgency, and respect for the team are essential.