Line Cook

Blake Farms; Michigan; On-site; USD 30,000 - 45,000; Full time

Job summary

Blake Farms is looking for a reliable and motivated Line Cook to join their high-volume kitchen in Michigan. The role requires prior kitchen experience and the ability to thrive under pressure while preparing quality food.

Essential duties include cooking menu items, maintaining cleanliness, and following food safety guidelines. Candidates should possess strong teamwork skills and a willingness to learn. A culinary certificate and ServSafe certification are preferred.

Qualifications

• Previous kitchen or restaurant experience preferred (3-6 months minimum).
• Willingness to learn and take direction.
• Comfortable using kitchen equipment and technology.

Responsibilities

• Prepare and cook menu items according to recipes.
• Maintain cleanliness and organization of workstations.
• Follow all food safety and sanitation guidelines.
• Communicate clearly with kitchen and front-of-house staff.

Skills

Strong work ethic

Teamwork and cooperation

Basic math skills

Communication skills

Ability to multitask

Education

Culinary certificate or equivalent training

ServSafe certification

Job description

Description

We are seeking a reliable and motivated Line Cook to join our fast-paced, high-volume kitchen. This role is ideal for someone with prior kitchen experience who thrives under pressure and is passionate about preparing quality food while working as part of a dynamic team.

Essential Duties and Responsibilities

• Prepare and cook menu items according to established recipes and presentation standards.
• Take customer orders (as applicable) and prepare food requiring short preparation times.
• Complete orders from steam tables and ensure timely service at counters or tables.
• Carve meats, prepare sandwiches, brew coffee, and execute additional food preparation tasks as assigned.
• Maintain cleanliness and organization of workstations, kitchen equipment, counters, and tables.
• Assist with food prep, stock rotation, and inventory support as needed.
• Follow all food safety, sanitation, and ServSafe guidelines.
• Accept payment and make change when required.
• Work efficiently during high-volume service periods, including nights, weekends, and holidays.
• Communicate clearly and effectively with kitchen staff and front-of-house team members.
• Support team members and assist in other areas when needed.
• Use kitchen equipment and tools safely and properly, including practicing knife safety.
• Observe all safety and security procedures and report unsafe conditions.
• This position has no supervisory responsibilities.

Qualifications

• Previous kitchen or restaurant experience preferred (3-6 months minimum preferred).
• Culinary certificate or equivalent training is a plus.
• ServSafe certification preferred.
• Strong work ethic with a positive attitude.
• Willingness to learn, take direction, and grow professionally.
• Ability to multitask in a fast-paced environment.
• Strong communication and teamwork skills.
• Basic math skills (add, subtract, multiply, divide).
• Ability to read and interpret written instructions and recipes.
• Comfortable using kitchen equipment and related technology.

Core Competencies

• Continuous learning and skill development
• Teamwork and cooperation
• Clear verbal communication
• Problem-solving ability
• Dependability and punctuality
• Quality and cost awareness
• Adaptability in high-pressure environments
• Commitment to safety and sanitation
• Professional appearance and conduct

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequent bending, stooping, kneeling, and reaching.
• Regularly lift up to 10 lbs.
• Frequently lift up to 25 lbs.
• Occasionally lift up to 100 lbs.
• Ability to work long hours on feet in a high-heat kitchen environment.
• Manual dexterity and knife-handling ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Work Environment

• Fast-paced, high-volume kitchen environment.
• Regular exposure to extreme heat and humid conditions.
• Occasional exposure to moving mechanical parts, sharp equipment, fumes, and cleaning chemicals.
• Loud noise levels typical of commercial kitchens.
• Evening, weekend, and holiday availability required.