Line Cook

Role Summary:

The Line Cook prepares and cooks menu items to recipes during service, keeping their station stocked, clean, and on time.

• Set up and stock an assigned station (grill, sauté, fry, or garde manger) before service
• Cook and plate dishes to recipe, portion, and presentation standards within ticket-time targets
• Read tickets and communicate with the expo and other stations to time orders
• Follow food safety rules: proper temperatures, handwashing, allergen handling, labeling and dating
• Complete line checks and temperature logs; report low stock and equipment problems
• Break down, clean, and sanitize the station at shift end
• Help with prep and other stations as needed

• 1+ year of line cook experience preferred
• Food handler certification preferred
• Knife skills and knowledge of basic cooking methods
• Able to work quickly and stay calm during busy service

• Stand for 8+ hours; lift up to 50 lbs
• Work near open flames, hot surfaces, and sharp tools

Big Trouble is an equal opportunity employer.