Job Description

We are always looking to add talented, motivated, and reliable Line Cooks to our culinary teams across all venues. Whether you are just beginning your career in the kitchen or bring years of experience, we offer opportunities to grow, learn, and contribute to a professional, guest‑focused culinary operation.

In this role, you’ll support daily kitchen operations by preparing ingredients, cooking menu items to specification, and maintaining a clean, organized, and safe work environment. You’ll work collaboratively with chefs, supervisors, and fellow team members to ensure consistent quality, timely service, and an exceptional dining experience for our guests.

Our venues range from fast‑paced, high‑volume outlets to elevated dining concepts, offering opportunities to expand your skills in a variety of culinary styles and techniques. We provide training and ongoing development to support cooks at every level—from entry‑level prep cooks to experienced line leads.

If you’re passionate about food, enjoy working as part of a team, and thrive in a dynamic kitchen environment, we invite you to apply and grow with us year‑round.

• Follow Sanitation Safety Procedures and Daily Sanitation Guidelines

• Utilize proper hand washing techniques

• Uniform must be clean and presentable

• Maintain temperature log - cook to and hold time; includes hot and cold items

• Must work as a team member

• Must be able to communicate with coworkers and supervisors

• Ability to follow standardized recipes

• Identification of food products

• Knife cuts

• Preparation Methods

• Line Positions

• Plate Presentation

• Sanitation and personal hygiene

• Food Quality

• Waste Control

• Kitchen equipment and utensils

• Food rotation procedures

• Exemplify our core values, family style service, our mission and vision

• Exemplify our DEI (diversity, equity, inclusion) culture

• Performs other job-related duties as assigned

• Excellent customer service, communication, and observation skills
• Basic knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals, in all applicable culinary methods
• Working knowledge of broil, roast, sauté, fry, poach, steam and baking techniques
• Ability to sort, write and count in English
• High School diploma or equivalent (SUPERVISOR AND BELOW)

ADDITIONAL REQUIREMENTS

• Hotter than the guest area of 82 degrees

• Working with kitchen equipment where being safety conscious is required

• Working in area where liquid and grease spills are most likely to occur

• Must be able to push/pull and lift/carry 50 pounds unassisted, work overhead, tolerate repetitious hand/arm/wrist movements, stand/walk, grasp objects

• Must be able to tolerate long periods of knife use

• Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each

• Must be able to tolerate hot to cold temperature fluctuations

• On feet for many hours at a time

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS Must have the ability to provide internal/external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.