Line Cook

Line Cook – Breakfast/Lunch Café

Our client is seeking an experienced Line Cook to join their kitchen team. The ideal candidate will have a strong background in a fast-paced kitchen environment, maintain high standards in food preparation, and consistently uphold cleanliness and food safety requirements.

Responsibilities:

• Prepare and cook breakfast and lunch menu items in accordance with café recipes and quality standards.
• Ensure all food is cooked, portioned, and presented properly with consistent quality and visual appeal.
• Operate kitchen equipment—including flat-top griddles, grills, fryers, ovens, and toasters—safely and efficiently.
• Set up and stock stations with necessary ingredients and supplies before each service period.
• Assist with food prep, inventory management, and restocking, as needed.
• Collaborate effectively with kitchen staff to maintain smooth service flow.
• Follow all food safety guidelines and sanitation regulations to ensure a clean and safe kitchen environment.
• Clean and sanitize work areas, utensils, and equipment throughout the shift.
• Maintain a positive, professional, and team-oriented attitude in a fast-paced environment.

Requirements:

• Minimum of 2 years of experience as a line cook, short-order cook, or in a similar role, preferably in a high-volume breakfast or lunch setting.
• Strong knowledge of kitchen equipment, cooking techniques, food safety, and sanitation practices.
• Ability to follow recipes accurately and maintain consistency and speed during peak service.
• Ability to multitask and work efficiently under pressure.
• Strong work ethic—reliable, punctual, able to work the full shift, and maintain professionalism under pressure.
• Excellent teamwork and communication skills.
• Ability to open and close the kitchen, including performing all required prep, cleaning, and readiness tasks.
• Reliable transportation to and from work.
• Ability to stand for extended periods and lift up to 50 lbs.
• Valid Food Handler's Certification required.

Schedule:

• 7:30 a.m. to 2:30 p.m., 6–7 days per week, with consistent daily hours and required weekend availability.