Line Cook

High 5 Hospitality LLC; Dover (DE); On-site; USD 16,531 - 24,796; Full time

Benefits offered by this job

Competitive pay

Discounted meals

Tuition Reimbursement

Benefits and PTO

Opportunity for advancement

Job summary

High 5 Hospitality LLC is seeking Heart of House team members to support daily kitchen operations across five brands. You will help with food preparation, plating, inventory, sanitation, and equipment maintenance to ensure consistent quality and guest satisfaction.

We value teamwork, reliability, and adherence to safety standards. Prior heart-of-house experience and Serve Safe certification are preferred; competitive pay and meal discounts are offered.

Qualifications

• Ability to work in a fast paced team environment.
• Knowledge of sanitation, food safety, and security procedures.
• Ability to follow written and oral instructions in English.
• Serve Safe certification preferred.

Responsibilities

• Prepare, cook, and plate food to restaurant standards.
• Follow recipes and adjust based on guest requests.
• Assist with ingredient preparation.
• Maintain proper temperature controls.
• Record inventory and assist with stock management.
• Operate kitchen equipment safely.

Skills

Teamwork

Sanitation & food safety

English instructions

Foodservice knowledge

Education

Serve Safe certification

Job description

Description

We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands.

Position Overview

The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food.

Duties and Responsibilities

Essential duties and responsibilities include but are not limited to the following:

Food Preparation

• Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate.
• Follow recipes and adjust based on guest requests (e.g., dietary restrictions).
• Assist in preparing ingredients (chopping, marinating, etc.) for dishes.
• Maintain and record proper temperature controls
• Carry out other duties assigned by the manager on duty and/or the kitchen manager.

Quality Control

• Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste.
• Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified
• Check ingredients for freshness before use and discard expired or spoiled items.

Cleanliness and Sanitation

• Maintain a clean and organized workspace in compliance with food safety regulations.
• Follow proper hygiene procedures (washing hands, wearing gloves, sanitizing surfaces) during food preparation.

Stock Management

• Assist with inventory management, keeping track of stock levels and notifying management when supplies are low.
• Assist with receiving and storing deliveries, checking for accuracy and quality.
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.

Equipment Maintenance

• Operate kitchen equipment (stoves, ovens, grills, etc.) safely.
• Report any faulty equipment to the kitchen manager or maintenance staff.

Skills and Abilities Required

• Ability to work in a fast paced team environment
• Knowledgeable of proper sanitation, food safety, and security procedures
• Ability to follow written and oral instructions in English.
• Knowledge of service standards and systems
• The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment.
• Ability to access online scheduling apps.

Education and Experience Required

• Prefer 3-5 years prior heart of house experience in a full service restaurant
• Serve Safe certification preferred

We offer

• Competitive pay
• Discounted meals
• Tuition Reimbursement
• Benefits and PTO (based on meeting hours requirements)
Values - based leadership
• Opportunity for Advancement
• Flexible scheduling