Line Cook​/Prep Cook

The Line Cook / Prep Cook is responsible for preparing ingredients, cooking menu items, and maintaining a clean, organized kitchen. This role ensures food is prepared quickly, consistently, and according to restaurant standards while supporting overall kitchen operations.

• Prepare ingredients (chopping, slicing, marinating, portioning)
• Follow prep lists and recipes accurately
• Label, store, and rotate food using FIFO methods
• Maintain proper food storage and handling procedures

• Cook menu items according to recipes and standards
• Set up and stock assigned station before service
• Execute orders quickly and accurately during service
• Maintain consistency in taste, portion size, and presentation

• Work efficiently in a fast-paced, high-pressure environment
• Manage multiple orders simultaneously
• Communicate clearly with kitchen team and expo
• Restock station throughout shift

• Maintain a clean and organized workstation
• Follow all food safety and sanitation guidelines
• Clean equipment, utensils, and surfaces regularly
• Assist with dishwashing or cleaning tasks when needed

• Support other cooks and kitchen staff during busy shifts
• Follow directions from BOH Management
• Assist with opening and closing duties
• Contribute to a positive and respectful team environment

• 0–2 years of kitchen experience (preferred)
• Basic knowledge of cooking techniques and kitchen equipment
• Ability to work in a fast-paced environment
• Strong attention to detail and organization
• Willingness to learn and take direction

• Knife skills and food prep experience
• Understanding of food safety standards
• Ability to multitask and stay organized under pressure
• Dependability and strong work ethic

• Fast-paced, high-temperature kitchen
• Requires standing for long periods
• Frequent lifting, bending, and repetitive tasks