Line cook

Responsibilities

• Food Preparation: Prepare, and cook line items according to Sidelines' established recipes, portion standards, and food safety guidelines
• Station Management: Set up, stock, and maintain your assigned station (fryers, grill, flat top, or prep) with all necessary ingredients, tools, and supplies before and during service.
• Order Execution: Cook and assemble food items quickly and accurately during high-volume peak hours while maintaining strict quality control.
• Kitchen Sanitation: Maintain a clean, sanitary, and organized workspace, adhering strictly to health inspection standards, proper food storage protocols, and end-of-shift closing procedures.
• Team
  
  Collaboration:
  
  Communicate effectively with front-of-house staff and kitchen team members to ensure smooth ticket times and exceptional guest satisfaction.

• Experience: Previous professional kitchen or line cook experience in a fast-paced restaurant or sports bar environment is preferred.
• Multitasking: Ability to handle high-pressure rushes, manage multiple orders simultaneously, and maintain composure under tight timelines.
• Food Safety Knowledge: Strong understanding of safe food handling, cross-contamination prevention, and proper cooking temperatures (Serv Safe certification is a plus).
• Reliability: Dependable work ethic, punctuality, and a team-first attitude with availability to work evenings and weekends.
• Physical Stamina: Ability to stand for extended periods, lift up to 40 lbs, and work in a warm, fast-paced kitchen environment.

• Competitive hourly wage range ($15.00 – $17.00/hr based on experience)
• Flexible scheduling options (Full-time and Part-time)
• Free employee meals while working
• Opportunities for cross-training and career advancement within Sidelines Restaurant Group