Line Cook

BLUE MARLIN; Charleston (SC); On-site; USD 19,000 - 28,000; Full time

Job summary

Holy City Hospitality in Charleston, SC, seeks a Line Cook to prepare high-quality menu items with consistency, speed, and attention to detail. You will work as part of a professional kitchen team focused on excellence and teamwork.

The role requires knife skills, basic cooking techniques, and the ability to work under pressure during busy service periods. Night shifts and weekends are required, with lifting up to 50 pounds and long hours.

Qualifications

• Proven ability to prepare and cook menu items to chef specifications.
• Maintain station setup and organize mise en place for service.
• Adhere to food safety, sanitation, and temperature controls.
• Label, date, and store products properly.
• Assist with receiving and rotating inventory using FIFO.

Responsibilities

• Prepare and cook menu items according to chef specifications and recipes.
• Set up and maintain assigned stations for service.
• Maintain food quality, presentation, and portion standards.
• Follow all food safety, sanitation, and temperature control procedures.
• Assist with opening, closing, and cleaning duties.

Skills

Knife skills

Basic cooking techniques

Work under pressure

Stand for long periods

Physical stamina

Night/weekend availability

Job description

Line Cook

Holy City Hospitality is a Charleston-based restaurant, catering, and events company built around inventive cooking, gracious service, and memorable guest experiences across concepts including 39 Rue de Jean, Coast Bar & Grill, Virginia’s on King, Vincent Chicco’s, Victor’s Seafood & Steak, Good Food Catering, and its event venues. These job descriptions reflect the company’s service-focused culture and high standards.

Position Summary

The Line Cook is responsible for preparing high-quality menu items with consistency, speed, and attention to detail. This position works as part of a professional kitchen team committed to excellence, cleanliness, and teamwork.

Essential Responsibilities

• Prepare and cook menu items according to chef specifications and recipes


• Set up and maintain assigned stations for service


• Maintain food quality, presentation, and portion standards


• Follow all food safety, sanitation, and temperature control procedures


• Properly label, date, and store products


• Assist with receiving and rotating inventory using FIFO practices


• Maintain a clean and organized kitchen throughout the shift


• Communicate effectively with chefs, managers, and fellow cooks


• Assist with opening, closing, and cleaning duties

Requirements

Qualifications

• Previous kitchen experience preferred


• Knowledge of knife skills and basic cooking techniques


• Ability to work under pressure during busy service periods


• Ability to stand for long periods and lift up to 50 pounds


• Availability for nights, weekends, and holidays