Line Cook

Colton's Social House; Clovis (CA); On-site; USD 25,000 - 34,000; Full time

Benefits offered by this job

Weekly cash earnings

Job summary

Colton’s Social House in California is seeking a Line Cook to join a fast-paced kitchen. You will work across App, Sauté, and Broiler stations, prepare and plate items according to established recipes, and communicate with Expo to coordinate tickets.

Candidates should bring professional kitchen experience, a willingness to learn our systems, and the ability to thrive in a busy line environment. Evening, weekend, and holiday availability is expected.

Qualifications

• Professional kitchen experience and the ability to work across multiple stations (App, Sauté, Broiler).
• Willingness to learn Colton’s recipes, systems and standards.
• Ability to work evenings, weekends, and holidays as needed.
• Strong timing, teamwork and communication with Expo and teammates.

Responsibilities

• Work assigned positions across App, Sauté, and Broiler stations.
• Prepare and cook menu items according to recipes and standards.
• Complete daily prep and maintain station pars.
• Set up station before service with ingredients, tools and supplies.
• Read and execute Kitchen Display System tickets, including modifications and allergies.
• Manage multiple tickets and coordinate timing with the line.
• Communicate with Expo to ensure items are ready together.
• Maintain a clean, stocked and sanitary station during service.
• Label, date, rotate, store and handle food per safety procedures.
• Complete opening/closing duties and assist with deliveries and prep as needed.

Skills

Kitchen experience

Teamwork

Communication

Food safety knowledge

Multitasking

Job description

LINE COOK – Know Your Station. Own Your Execution. Raise the Bar.

At Colton’s Social House, Social Therapy may be experienced at the table, but a big part of it is built in the Kitchen. The food has to be prepared with care, cooked correctly, timed with the rest of the table, and executed consistently—whether it’s the first ticket of the day or the middle of a packed dinner rush.

Our Line Cooks are responsible for making that happen.

Our Cook’s Line is made up of App, Sauté, and Broiler stations, each with its own responsibilities, equipment, recipes, and rhythm. Line Cooks prepare and execute menu items according to our recipes and standards, manage multiple tickets at once, communicate with Expo and the rest of the line, and take ownership of keeping their station clean, stocked, organized, and ready for service.

Working the line requires more than knowing how to cook. It requires timing, awareness, consistency, urgency, and teamwork. Your station may be your primary responsibility, but your work has to come together with everyone else’s before the plate can reach the guest.

Great food is part of great hospitality. What happens on the line becomes part of the guest’s experience—and that makes it part of Social Therapy.

WHAT YOU’LL DO

• Work assigned positions across our App, Sauté, and Broiler stations, based on training and proficiency.

• Prepare and cook menu items according to established recipes, procedures, portions, temperatures, and presentation standards.

• Complete daily food prep and maintain appropriate pars for your station.

• Set up your station before service with the ingredients, tools, equipment, and supplies necessary to work efficiently.

• Read Kitchen Display System tickets carefully and execute orders accurately, including modifications, substitutions, allergies, and special instructions.

• Manage multiple active tickets while prioritizing items based on cook times, ticket timing, and coordination with the rest of the line.

• Communicate clearly with Expo and other Line Cooks so components of an order are ready together.

• Maintain awareness beyond your own station and communicate early when you are running low, falling behind, waiting on another item, or need assistance.

• Evaluate ingredients and finished food for quality, freshness, temperature, portion, and proper preparation.

• Use recipes, portioning tools, scales, timers, thermometers, and other systems designed to create consistency.

• Maintain a clean, stocked, organized, and sanitary station throughout service—not just at the beginning or end of the shift.

• Properly label, date, rotate, cool, store, and handle food according to restaurant procedures and food-safety standards.

• Complete opening and closing responsibilities, including station setup and breakdown, cleaning, stocking, prep, and equipment care.

• Assist with deliveries, storage, prep, cleaning, organization, and other Kitchen responsibilities as needed.

• Use knives, cooking equipment, hot surfaces, fryers, grills, sauté equipment, and other kitchen tools safely and correctly.

• Communicate product shortages, quality concerns, equipment issues, prep needs, and other problems before they affect service.

• Step in to support the Kitchen when another station or teammate needs help. There is no “that’s not my job.”

• Take ownership of your work and never knowingly send something you know isn’t right.

COMPENSATION & SCHEDULING

In addition to hourly pay, Expeditors receive:

• Additional weekly cash earnings based on restaurant sales and tip-outs

Full-Time and Part-Time opportunities are available. Evening, weekend, and holiday availability is expected.

Schedules are posted every Friday for the workweek beginning the second Monday after posting, giving our team advance notice to plan around their work schedule.

THREE STATIONS. ONE KITCHEN.

Our Cook’s Line operates across App, Sauté, and Broiler, and Line Cook training encompasses all three. Each station has its own equipment, techniques, recipes, timing, and rhythm—but understanding how they work together is an important part of becoming successful on our line.

You do not need to walk in already knowing how Colton’s operates. You do need to bring a foundation of professional kitchen experience and the willingness to learn our food, systems, and standards.

Throughout training, you’ll learn the recipes, builds, equipment, setup, execution, and responsibilities of each of our three stations. You’ll also learn how to read and prioritize tickets, coordinate timing across the line, communicate with Expo and your teammates, and recognize what needs to happen next as service develops.

The goal isn’t simply to memorize recipes or learn where ingredients go. It’s to understand each station well enough to manage your timing, anticipate what’s coming, recognize when something isn’t right, and understand how your execution affects the rest of the line.

A strong Line Cook doesn’t just know a station. They understand the line.