Cook - Line

Ideal; Richmond (VA); On-site; USD 28,000 - 45,000; Full time

Job summary

A leading culinary employment agency is seeking a Line Cook to join their fast-paced team in Richmond, VA. Candidates must have a strong understanding of various cooking methods and be proficient in knife skills. Responsibilities include managing cooking stations, preparing ingredients, and ensuring food safety protocols are followed. Ideal candidates are energetic team players with a passion for food and cooking. This role demands attention to detail and the ability to excel in high-pressure environments.

Qualifications

• Previous experience as a cook/chef in a restaurant, commissary, or catering environment.
• Excellent understanding of cooking methods and kitchen procedures.
• Physical ability to lift heavy equipment and stand for long periods.

Responsibilities

• Manage specific cooking stations to ensure food quality and order accuracy.
• Prepare ingredients and maintain cleanliness in the kitchen.
• Follow food safety protocols and adhere to quality control measures.

Skills

Grilling

Frying

Sautéing

Broiling

Knife skills

Tools

Knife kit

Job description

Cook – Line

Ideal Talent Marketplace is looking for energetic and hardworking team members who are comfortable working in fast‑paced kitchen environments.

Line Cooks are passionate about food and support the lead chefs with ingredient preparation, station service, and cooking dishes. Successful Talent members multitask, operate with minimal supervision, and carefully follow directions for food service.

This role operates in fast‑paced, high‑volume kitchens preparing meals for restaurants or corporate dining settings. Candidates should be proficient in multiple cooking techniques, including grilling, frying, sautéing, and broiling. Familiarity with different stations on the line, strong knife skills, and the ability to execute dishes to high standards under pressure are required. Line Cooks ensure food is prepared consistently, quickly, and safely while adhering to food safety standards and quality control measures.

Responsibilities

• Station Management: Manage specific stations such as grill, fry, sauté, and broil, ensuring all cooking is done to order and at the appropriate temperature.
• Cooking Techniques: Utilize a variety of techniques to prepare dishes, including grilling, sautéing, frying, and broiling per menu and prep sheets.
• Prep & Mise en Place: Prepare ingredients ahead of time—chopping, dicing, slicing vegetables, marinating meats, and preparing sauces.
• Quality Control: Ensure each dish is cooked and presented according to specifications, maintaining consistency and quality.
• Coordination with Team: Work closely with other line cooks and kitchen staff to maintain steady order flow and efficient service.
• Food Safety & Sanitation: Follow strict food safety protocols, including proper food storage, temperature control, and PPE use to avoid cross‑contamination.
• Inventory & Stocking: Ensure the station is stocked with necessary ingredients and supplies; communicate inventory needs to the kitchen manager.
• Maintaining Cleanliness: Keep workstations and kitchen areas clean and sanitized, including proper disposal of waste and regular cleaning of utensils and equipment.
• Adhere to Timing & Temperature: Ensure dishes are prepared and served promptly and remain in proper temperature zones for safe consumption.

Requirements

• Own a knife kit and chef coat.
• Previous experience as a cook/chef in a restaurant, commissary, or catering environment.
• Excellent understanding of cooking methods, knife skills, ingredients, equipment, and kitchen procedures.
• Accuracy and speed in executing tasks with strong attention to detail.
• Physical ability to lift heavy equipment and stand for long periods.
• Must understand and execute food safety and sanitation protocols.
• Familiarity with industry best practices.
• Excellent verbal communication and organizational skills.
• Responsible, trustworthy, and a strong team player.