Line Cook

Howard County Chamber of Commerce; Columbia (MD); On-site; USD 19,286 - 27,552; Full time

Job summary

Howard County Chamber of Commerce line cook role in a busy Maryland kitchen requires preparing and cooking high-quality menu items, ensuring taste, quality, and presentation align with standards. You will work with broilers, grills, ovens, and prep stations to deliver consistent results.

The position emphasizes teamwork, reliability, and multitasking in a high-volume environment while maintaining strict food safety and sanitation requirements.

Qualifications

• Minimum 2 years of culinary or kitchen experience preferred.
• Knowledge of basic cooking techniques, food safety, and sanitation practices.
• Ability to work efficiently in a high-volume, fast-paced environment.

Responsibilities

• Prepare meats, seafood, poultry, vegetables, soups, sauces, and other menu items using broilers, grills, fryers, ovens, sauté stations, and other kitchen equipment.
• Execute recipes consistently while maintaining standards for taste, quality, and presentation.
• Set up, stock, and maintain assigned stations to ensure smooth service.
• Prepare ingredients by portioning, seasoning, marinating, breading, battering, and completing prep work.
• Maintain proper food handling, labeling, storage, and rotation procedures.

Skills

Teamwork

Multitasking

Punctuality

Food safety

Communication

Job description

The Line Cook is responsible for preparing and cooking high-quality menu items in a fast-paced kitchen while maintaining the highest standards of food quality, consistency, cleanliness, and safety. This position plays a key role in delivering an exceptional dining experience by ensuring every plate is prepared accurately, efficiently, and according to recipe specifications.

Prepare meats, seafood, poultry, vegetables, soups, sauces, and other menu items using broilers, grills, fryers, ovens, sauté stations, and other kitchen equipment.

Execute recipes consistently while maintaining company standards for taste, quality, and presentation.

Take full ownership of the quality and consistency of every dish served.

Follow standardized recipes, portion sizes, cooking techniques, and plating guidelines.

Set up, stock, and maintain assigned stations to ensure smooth and efficient service.

Prepare ingredients by portioning, seasoning, marinating, breading, battering, and completing other prep work as needed.

Maintain proper food handling, labeling, storage, and rotation procedures in accordance with food safety standards.

Ensure all workstations, equipment, and kitchen areas remain clean, organized, and sanitized throughout each shift.

Assist with food preparation and production during slower service periods.

Follow proper opening and closing procedures, including completing assigned station checklists.

Work collaboratively with the culinary team to ensure timely ticket execution and exceptional guest experiences.

Attend scheduled team meetings and training sessions.

Support the Executive Chef, Sous Chef, and Managers by performing additional duties as assigned.

Qualifications

Minimum of 2 years of culinary or kitchen experience preferred.

At least 6 months of experience in a comparable line cook or restaurant kitchen role.

Knowledge of basic cooking techniques, food safety, and sanitation practices.

Ability to work efficiently in a high-volume, fast-paced environment.

Strong communication and teamwork skills.

Ability to multitask while maintaining attention to detail.

Must be dependable, punctual, and committed to delivering quality food and service.

Physical Requirements

Ability to stand and walk for extended periods throughout the shift.

Frequently lift, carry, push, and pull up to 40 pounds.

Ability to bend, stoop, reach, twist, and perform repetitive motions.

Comfortable working in a hot, fast-paced kitchen environment.

Must maintain excellent personal hygiene and professional grooming standards.