Line Cooks are responsible for cooking, line setup, station setup, and cleaning duties, including washing dishes and items used in food preparation before, during, and after service. They are tasked with preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in the restaurant. Line Cooks also create daily specials and ensure the quality of the products being prepared and served. Additional responsibilities include trash removal, placing orders, managing inventory after deliveries, and serving as expediter on the server side.

They play a vital role in mentoring new kitchen employees and act as a liaison between the kitchen and the front of house by sharing important information about meal ingredients, quantities on hand, and other relevant details. Line Cooks report to the owner, chef, and manager and are expected to maintain a steady and professional presence during high-pressure situations, showing both leadership and teamwork. Qualified line cooks will receive training on up to four stations, if applicable: Grill Cook, Fryolator Cook, Sauté/Middle, and Garde Manger.

Employment period: Oct 1, 2026 – Apr 30, 2027