Line Cook

OnePack Hospitality Group; Baton Rouge (LA); On-site; USD 32,000 - 42,000; Full time

Job summary

OnePack Hospitality Group is seeking a Line Cook to join our kitchen in Baton Rouge, LA. You will prepare and cook items per recipes, ensuring quality and presentation while maintaining portion control and cost awareness.

You will monitor temperatures, report issues promptly, and collaborate with a dynamic team to uphold hygiene, safety, and high standards in a fast-paced environment.

Qualifications

• Must prepare menu items consistently to recipes and customer requests.
• Available for flexible shifts, including evenings, weekends, and holidays.
• Experienced with a variety of kitchen tools and equipment, including sharp knives.

Responsibilities

• Prepare and cook menu items in accordance with recipes and standards, ensuring quality and presentation.
• Adhere to portion control and food prep standards to manage costs.
• Monitor temperatures and use thermometers to ensure safe storage and cooking.
• Report quality issues or delays to the kitchen coordinator or chef.
• Track inventory levels and alert management to low stock situations.
• Ensure all dishes meet quality expectations and dietary restrictions are respected.
• Maintain health, safety, and sanitation guidelines, including cleaning protocols.
• Collaborate with the kitchen team and assist as needed to keep operations smooth.

Skills

Menu item prep

Flexible shifts

Kitchen safety

Communication

Multitasking

Stamina

Tools

Sharp knives

Job description

Position Overview:

The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications:

• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities:

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.