Fine Dining Line Cook: Precision in Plating & Prep

Nuri-Steakhouse; Dallas (TX); On-site; USD 21,000 - 30,000; Full time

Job summary

Nuri Steakhouse in Dallas is seeking passionate servers/line cooks to uphold superior hospitality and culinary standards. The role supports back-of-house operations, ensuring plates meet quality, portion, and presentation standards under the Executive Chef.

Ideal candidates have at least two years in fine dining, know basic cooking techniques, and can work in a fast-paced, team-oriented environment while maintaining cleanliness and food safety. Evening/weekend availability is common.

Qualifications

• Must be at least 18 years old.
• Current Food Handler’s certification.
• Minimum two years of experience in kitchen prep and cooking in a fine dining or upscale casual environment.
• Experience cleaning and maintaining a commercial kitchen is a plus.

Responsibilities

• Prepare and cook menu items in accordance with recipes and portion guidelines.
• Wash, peel, cut, and prep fruits, vegetables, and other ingredients.
• Assemble, portion, and garnish dishes according to plating standards.
• Monitor food quality and doneness through tasting and testing methods.
• Regulate cooking temperatures and timing for ovens, grills, fryers, etc.
• Maintain clean and sanitary workstations and equipment.
• Properly store food items with correct labeling and rotation.
• Collaborate with front-of-house staff to ensure timely guest orders.
• Follow all food safety protocols and wear protective gear.
• Report safety hazards or equipment issues to supervisor.

Skills

Cooking techniques

Follow recipes

Communication

Fast-paced work

Attention to detail

Time management

Hospitality

Cultural diversity

Education

Food Handler certification

Minimum 18 years of age

Job description

Nuri Steakhouse in Dallas is seeking passionate servers/line cooks to uphold superior hospitality and culinary standards. The role supports back-of-house operations, ensuring plates meet quality, portion, and presentation standards under the Executive Chef.

Ideal candidates have at least two years in fine dining, know basic cooking techniques, and can work in a fast-paced, team-oriented environment while maintaining cleanliness and food safety. Evening/weekend availability is common.