Line Cook

Stagecoach Inn & Restaurant; Salado (TX); On-site; USD 30,000 - 40,000; Full time

Job summary

A local dining establishment in Salado, Texas is seeking a Line Cook responsible for preparing high-quality food and ensuring a smooth kitchen operation. The role involves following recipes, maintaining cleanliness, and collaborating with kitchen staff. Ideal candidates have previous kitchen experience, strong attention to detail, and the ability to work under pressure in a fast-paced environment. The position requires flexibility for evenings and weekends.

Qualifications

• Previous experience as a line cook or in a related kitchen position preferred.
• Familiarity with various cooking methods, ingredients, and equipment.
• Strong attention to detail and commitment to cleanliness.
• Ability to stand for extended periods and lift heavy items (up to 50 lbs).
• Excellent teamwork and communication skills, especially under pressure.
• Availability to work nights, weekends, and holidays as required.

Responsibilities

• Prepare and cook dishes following recipes and presentation standards.
• Set up and stock cooking stations with necessary supplies.
• Cook menu items efficiently and plate them with precision.
• Monitor food quality to ensure consistency with restaurant standards.
• Maintain cleanliness and organization in the work area.
• Assist in managing kitchen inventory and communicate needs to management.
• Collaborate with kitchen staff for efficient service.
• Operate and maintain kitchen equipment safely.
• Clean and break down the station after service.

Skills

Cooking methods knowledge

Attention to detail

Teamwork

Time management

Communication skills

Stamina for extended standing

Job description

Job Summary

The Line Cook is responsible for preparing high-quality food in a timely, efficient, and sanitary manner. Working on the restaurant's line (or specific station), the Line Cook follows recipes, portion controls, and presentation specifications set by the restaurant. This position plays a key role in delivering a top‑notch dining experience and maintaining the kitchen's smooth operation.

Key Responsibilities

• Food Preparation: Prepare and cook dishes following restaurant recipes, presentation standards, and customer specifications.
• Station Setup: Set up and stock cooking stations with all necessary supplies, ensuring that all ingredients are prepped and ready for service.
• Cooking and Plating: Cook menu items in cooperation with the rest of the kitchen staff, ensuring that orders are prepared efficiently and plated with precision.
• Quality Control: Monitor food quality, ensuring that all dishes are consistent with restaurant standards in terms of taste, portion size, and presentation.
• Sanitation and Safety: Maintain a clean and organized work area, strictly following health and safety regulations, including proper food handling, storage, and sanitation practices.
• Stock Management: Assist in managing kitchen inventory, checking for freshness, and properly storing food supplies. Communicate any shortages or needs to the kitchen manager.
• Collaboration: Work closely with other kitchen staff to ensure smooth and efficient service, especially during busy shifts.
• Equipment Maintenance: Operate and maintain kitchen equipment like grills, fryers, ovens, and stoves safely, reporting any issues or malfunctions to management.
• Shift Responsibilities: Clean and break down the station after service, ensuring that all food is properly stored and equipment is cleaned.

Qualifications

• Experience: Previous experience as a line cook or in a related kitchen position preferred.
• Knowledge: Familiarity with various cooking methods, ingredients, and equipment.
• Physical Stamina: Ability to stand for extended periods, handle high heat, lift heavy items (up to 50 lbs), and work in a fast‑paced environment.
• Work Ethic: Strong attention to detail, time management, and a commitment to cleanliness and safety.
• Team Player: Excellent communication skills and ability to work as part of a team, especially under pressure.
• Flexibility: Availability to work nights, weekends, and holidays as required.

Work Environment

High‑energy, fast‑paced kitchen environment. Exposure to heat from ovens, stoves, and grills, as well as possible exposure to cold areas (freezers). Standing and moving for the entirety of the shift.