Line Cook

At Morrow Hospitality, great food is more than a menu—it's an expression of culture, creativity, consistency, and care. Home to Morrow's, Monday Restaurant, Sun Chong, Morrow Steak, and Spicy Mango, our restaurant group brings together distinctive dining experiences built around our commitment to Good Food, Dope Vibes, and Great Hospitality.

We are seeking experienced culinary professionals who take pride in their craft, understand the demands of a professional kitchen, and consistently deliver quality during high-volume restaurant service.

This position is intended for cooks who have already developed a strong foundation in commercial restaurant operations and are ready to build on that experience.

A minimum of two years of verifiable professional line cooking experience is required. Personal cooking experience, occasional catering, and home cooking do not substitute for professional restaurant kitchen experience.

What You'll Do

Culinary Execution

• Prepare and execute menu items according to standardized recipes, specifications, portion controls, and plating standards.

• Demonstrate proficiency in professional cooking techniques, including grilling, sautéing, frying, roasting, searing, and appropriate temperature control.

• Maintain consistent flavor, texture, presentation, and quality across every service.

• Follow established preparation standards and accurately execute modifications and special orders.

• Understand and properly handle food allergies, dietary restrictions, and cross-contact prevention.

Station Management & Service

• Independently set up, stock, operate, and break down assigned cooking stations.

• Complete daily mise en place and anticipate production needs before service.

• Maintain speed, accuracy, and organization during high-volume lunch, dinner, brunch, or special-event service.

• Communicate effectively with the kitchen leadership team and fellow cooks to coordinate ticket timing and food delivery.

• Support additional kitchen stations as operational needs require.

Food Safety & Kitchen Standards

• Follow established food safety, sanitation, and personal hygiene procedures.

• Maintain appropriate cooking, cooling, holding, storage, and reheating temperatures.

• Properly label, date, store, and rotate ingredients using FIFO procedures.

• Maintain clean equipment, organized workstations, and sanitary food preparation areas.

• Minimize waste and maintain proper food portioning and handling practices.

Teamwork & Professionalism

• Arrive prepared and ready to work scheduled shifts.

• Follow direction, accept constructive feedback, and consistently meet culinary standards.

• Communicate respectfully and contribute to an organized, accountable kitchen culture.

• Demonstrate ownership of assigned responsibilities, reliability, and a commitment to professional improvement.

Minimum Qualifications — Required

• At least two years of professional experience as a line cook in a commercial restaurant kitchen , preferably in a full-service, high-volume operation.

• Demonstrated proficiency independently operating at least two cooking stations, such as sauté, grill, fry, or pantry.

• Strong knife skills, knowledge of professional food preparation techniques, and the ability to execute standardized recipes.

• Experience maintaining professional kitchen standards during busy restaurant service.

• Working knowledge of safe food handling, sanitation, temperature controls, and cross-contamination prevention.

• A verifiable employment history demonstrating relevant professional kitchen experience.

• Ability to work assigned shifts, which may include evenings, weekends, and holidays.

• Ability to perform essential job duties in an active restaurant kitchen, with or without reasonable accommodation.

Preferred Qualifications

• Three or more years of professional restaurant cooking experience.

• Experience in upscale casual, contemporary, chef-driven, or high-volume full-service restaurants.

• Experience preparing Creole, Southern, Asian-inspired, steakhouse, or other scratch-made cuisine.

• Culinary school education or formal professional training.

• Current food safety certification or applicable food handler credential.

• Experience training or supporting junior kitchen employees.

What Makes a Strong Candidate?

Our ideal candidate is someone who:

• Sees cooking as a profession and takes pride in continually improving.

• Understands that consistency and execution matter as much as creativity.

• Can describe the stations they have operated, the volume they have handled, and the techniques they have mastered.

• Has a history of dependable employment and professional growth.

• Works with urgency without sacrificing quality or food safety.

• Wants to contribute to a professional culinary team and grow within a respected restaurant group.

Why Morrow Hospitality?

Morrow Hospitality offers culinary professionals the opportunity to develop their skills within a growing collection of restaurants, each with its own menu, identity, and dining experience.

Depending on role and eligibility, employment may include access to company-sponsored benefits, professional development, and opportunities for internal advancement.

Before You Apply

Applicants must provide a complete employment history, including restaurant names, positions held, and dates of employment.

Qualified candidates may be invited to participate in a culinary interview and a practical skills assessment designed to evaluate station proficiency, cooking fundamentals, sanitation, and kitchen readiness.

If you have developed your skills in a professional kitchen, understand the demands of restaurant service, and take pride in doing the job right every time, we invite you to apply.

Morrow Hospitality is an Equal Opportunity Employer. Employment decisions are based on qualifications and job-related requirements, consistent with applicable law.