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About our Client:
At Poppy and Seed, we believe in creating experiences that transcend the ordinary. Our menu is a celebration of seasonal flavors and locally-sourced ingredients, expertly crafted to tantalize your taste buds and ignite your senses. From intimate dinners to lavish celebrations, our versatile event space offers endless possibilities for creating cherished memories.
Job Summary:
The Line Cook is responsible for executing dishes with consistency, accuracy, and urgency during service. This role requires strong technical skills, attention to detail, and the ability to maintain a clean, organized station while collaborating with the culinary team. Line Cooks are essential to delivering a high-quality dining experience through exceptional food execution.
Key Responsibilities:
Food Preparation
- Wash, peel, chop, cut, and prepare ingredients according to standardized recipes and Executive Chef/Sous Chef direction.
- Assist with basic cooking tasks, including blanching, portioning, and labeling.
- Measure and assemble ingredients for menu items.
- Follow all recipes, prep lists, and station setup requirements.
Kitchen Support
- Maintain cleanliness and organization of the prep area, walk-ins, and dry storage.
- Properly store food items using labeled, dated, and FIFO procedures.
- Assist cooks and chefs with mise en place and station preparation as requested.
- Help receive, inspect, and store deliveries.
Quality & Safety
- Follow all food safety and sanitation guidelines, including proper handwashing, glove use, and temperature control.
- Adhere to all allergy and dietary restriction protocols.
- Maintain cleanliness of equipment, tools, and prep surfaces throughout the shift.
- Report any equipment issues or safety concerns to management immediately.
Teamwork & Communication
- Work collaboratively with the culinary team to ensure efficient kitchen operations.
- Communicate low stock levels, prep shortages, or inconsistencies to supervisors.
- Participate in daily prep meetings and shift changeovers when needed.
Minimum Experience and Qualifications:
- 1–2 years of line cook experience in a fast-paced kitchen preferred; fine dining or high-volume experience a plus.
- Strong knife skills and understanding of cooking techniques, temperatures, and equipment.
- Ability to follow recipes and plating guides consistently.
- Excellent time management, multitasking, and attention to detail.
- Ability to lift 25–50 lbs, stand/walk for long periods, and work nights, weekends, holidays.
Work Environment:
- High-volume, high-energy kitchen environment.
- Requires working under pressure while maintaining quality and professionalism.
Compensation & Benefits
- Competitive hourly wage plus Tips
- Staff meals
- Opportunities for growth within the culinary team
- Employee dining discounts
- Leadership and skill development opportunities
Pay: $23.00 - $25.00 per hour
Expected hours: 25.0 – 40.0 per week
Benefits:
Work Location: In person
