Line Cook

Ccjackson; Jackson (MS); On-site; USD 30,000 - 40,000; Full time

Job summary

Ccjackson in Jackson, Mississippi is looking for an experienced Line Cook to join their culinary team. The ideal candidate will have 2-3 years of culinary experience, preferably in upscale dining or private clubs.

Responsibilities include preparing and plating menu items, maintaining kitchen cleanliness, and following culinary best practices. The position requires strong multitasking abilities and commitment to professionalism. A culinary degree is preferred but not mandatory.

Qualifications

• Minimum 2-3 years of culinary experience in upscale dining or similar.
• Strong knowledge of culinary fundamentals and kitchen operations.
• Ability to work efficiently during high-volume periods.

Responsibilities

• Prepare and plate menu items for various events and services.
• Maintain cleanliness and organization of the workstation.
• Follow culinary standards for taste and presentation.

Skills

Culinary fundamentals

Cooking techniques

High-volume service

Multitasking

Education

Culinary degree or formal training

Tools

Combi-ovens

Sous vide

Planchas

Smokers

Job description

Description

Position: Line Cook

Department: Culinary / Food & Beverage

Reports To: Executive Chef & Sous Chefs

Food Preparation & Execution

• Prepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards.
• Follow standardized recipes, portion controls, and plating guides with precision.
• Maintain a clean, organized, and efficient workstation at all times.
• Execute high-volume service with consistency, accuracy, and urgency.
• Assist with daily prep lists, production sheets, and mise en place for multiple outlets.

Quality & Standards

• Ensure every dish meets the club’s expectations for taste, quality, and presentation.
• Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.
• Communicate clearly with the culinary team to ensure smooth service and consistency.

Sanitation & Safety

• Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.
• Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.
• Practice safe knife skills and uphold a culture of safety and professionalism.

Teamwork & Communication

• Work collaboratively with other cooks, chefs, stewards, and service staff.
• Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.
• Assist with training new team members as needed.

Operational Support

• Participate in inventory, receiving, and proper storage of products.
• Support menu changes, seasonal features, and special event menus.
• Properly shut down and clean assigned station at the conclusion of each shift.

Requirements

Required

• Minimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.
• Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.
• Ability to multitask and work efficiently during periods of high volume.
• Punctual, dependable, and committed to maintaining a professional appearance and attitude.

Preferred

• Culinary degree or formal culinary training.
• Experience with banquet production and high-end à la carte service.
• Knowledge of seasonal, farm-to-table, and modern cuisine.
• Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc.

Physical Requirements

• Ability to stand and work on foot for extended periods.
• Ability to lift up to 50 lbs.
• Comfortable working in a fast-paced, high-heat environment.