Line Cook

Generation Hospitality Group; North Dakota; On-site; USD 42,000 - 52,000; Full time

Job summary

Generation Hospitality Group in the United States is seeking a salaried Line Cook within our Food & Beverage department. You will work with chefs and kitchen staff to deliver high-quality dishes, ensure timely preparation, and maintain cleanliness and safety standards in a fast-paced, team-oriented kitchen.

This full-time role requires strong cooking skills, attention to detail, and flexibility to work evenings, weekends, and holidays.

Qualifications

• Previous experience as line cook or prep cook in a professional kitchen.
• Strong cooking techniques knowledge (sauté, grill, roast, fry).
• Understanding of food safety and sanitation guidelines.
• Ability to follow recipes and prep lists.
• Ability to work in high-pressure, fast-paced environments.
• Flexible schedule including evenings and weekends.
• Legal authorization to work in the United States.

Responsibilities

• Prepare, cook, and plate menu items according to recipes.
• Set up, stock, and maintain station before, during, and after service.
• Operate kitchen equipment safely and correctly.
• Maintain high standards of food quality and presentation.
• Follow all food safety, sanitation, and hygiene procedures (FIFO).
• Collaborate with culinary and FOH staff for smooth service.
• Monitor and minimize waste with portion controls.
• Assist with receiving and storing deliveries.
• Clean and sanitize work areas and tools regularly.
• Support menu changes and events as directed by leadership.
• Follow safety, attendance, and conduct policies.
• Provide feedback to supervisors on items and processes.

Skills

Line cook experience

Food safety knowledge

Time management

Team collaboration

Attention to detail

Education

High school diploma or equivalent

Culinary training/certification preferred

Job description

About The Role

As a Line Cook in our Food & Beverage department, you will play a key role in delivering consistently high-quality dishes that align with our culinary standards and guest expectations. This salaried, full-time position requires strong technical cooking skills, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented kitchen environment. You will collaborate closely with chefs, servers, and fellow kitchen staff to ensure timely preparation and plating of menu items, strict adherence to food safety and sanitation guidelines, and a smooth, organized service during all meal periods. This role is ideal for a culinary professional who takes pride in their craft, values consistency and cleanliness, and is eager to contribute to a positive kitchen culture.

What You’ll Do

• Prepare, cook, and plate menu items according to standardized recipes, portion sizes, and presentation guidelines
• Set up, stock, and maintain assigned station(s) before, during, and after service, ensuring all mise en place is complete
• Operate kitchen equipment safely and correctly, including grills, ovens, fryers, and other cooking tools as required
• Maintain high standards of food quality, taste, and appearance while working efficiently to meet service demands
• Follow all food safety, sanitation, and hygiene procedures, including proper labeling, storage, and rotation (FIFO)
• Collaborate with the culinary team and front-of-house staff to ensure smooth communication and coordinated service
• Monitor and minimize waste by following portion controls, proper storage practices, and efficient prep techniques
• Assist with receiving, checking, and storing deliveries, ensuring product quality and adherence to specifications
• Clean and sanitize work areas, equipment, and tools regularly, adhering to health department regulations and company policies
• Support menu changes, specials, and events by learning new recipes and techniques as directed by kitchen leadership
• Follow company policies regarding safety, attendance, and conduct, and contribute to a respectful, team-focused work environment
• Provide feedback to supervisors on menu items, preparation processes, and inventory needs to support continuous improvement

Qualifications

• Previous experience as a line cook, prep cook, or similar role in a professional kitchen environment
• Strong knowledge of basic cooking techniques (sautéing, grilling, roasting, frying, etc.) and kitchen terminology
• Understanding of food safety standards, sanitation best practices, and proper food handling procedures
• Ability to follow recipes, prep lists, and verbal instructions accurately and consistently
• Capacity to work efficiently in a high-pressure, fast-paced environment while maintaining attention to detail
• Strong time management and organizational skills, with the ability to prioritize tasks during busy service periods
• Ability to stand, walk, bend, and lift objects (up to a specified weight, e.g., 40 lbs/18 kg) for extended periods
• Willingness to work a flexible schedule, including evenings, weekends, and holidays, based on business needs
• Effective communication skills and a team-oriented mindset, with a professional and positive attitude
• High school diploma or equivalent; culinary training or certification is a plus but not required
• Legal authorization to work in the country of employment