Line Cook

General Purpose of the Job

This job requires the Twin Peaks Heart of House Line Cook to prepare best‑in‑class food for every Twin Peaks guest. Each HOH team member is defined by extreme standards and discipline that produce 100% food quality, sanitation, and safety.

• Clean TP black hat facing forward at all times. Brim never bent.
• Hair must be kept clean and under the TP hat.
• Clean shaven; beards and mustaches are allowed but must be maintained.
• Fingernails must be kept trimmed.
• Jewelry is not allowed in ears, face, around the neck or wrists.
• Headphones or earbuds are not to be worn.
• Clean, non‑faded/wrinkled TP kitchen shirt tucked in.
• Belt is required.

• Adhering to uniform standards.
• Adhering to prep and line‑build recipes.
• Checking quality of ingredients.
• Maintaining clean and organized stations and equipment.
• Ensuring HOH Standards, safety and sanitation requirements are followed at all times.
• Working effectively as a team.
• Training using tablets or computer.
• Performing any other duty or responsibility that management may deem necessary.

Proven experience as a Line Cook.

Ability to communicate in English and to understand prep recipes and line‑build procedures.

Ability to apply common sense and understanding to carry out simple one‑ or two‑step instructions and to handle standardized situations with only occasional or no variables.

Must attend orientation and agree to policies and procedures as outlined in the Twin Peaks HOH training. Must successfully complete the HOH training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.

The line cook is regularly required to stand, walk, use hands and fingers to handle, feel, or carry objects, products, or controls, and talk or hear. The line cook must reach with hands and arms and may occasionally lift or move up to 15 pounds. Specific vision abilities required include close vision, peripheral vision, depth perception, and the ability to focus.

While performing the duties of this role, the line cook is exposed to fumes or airborne particles from the kitchen, wet or humid conditions in dish or walk‑in cooler areas, toxic or caustic chemicals during cleaning, and potentially cigarette or cigar smoke in smoking sections for guests.