Line Cook

Restaura; San Antonio (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Restaura is seeking a skilled Line Cook to join our culinary operations team at a premier senior living community site in San Antonio, TX. You will confidently execute multiple cooking stations in a high-volume kitchen, following recipes, specifications, and food-safety standards.

The role requires strong fundamentals, attention to detail, and the ability to produce quality food from scratch, including sauces, proteins, and mise en place, while maintaining portion control and presentation.

Qualifications

• Professional kitchen experience preferred.
• Proficient on grill, sauté, and fryer stations.
• Strong understanding of protein temperatures and doneness.
• Ability to prepare pan sauces and scratch sauces.

Responsibilities

• Prepare and execute menu items according to recipes and specifications.
• Work across grill, sauté, fryer, oven, and cold-line stations.
• Demonstrate knowledge of cooking temperatures and protein doneness.
• Prepare proteins (poultry, beef, pork, seafood, eggs) and sauces from scratch.
• Season and finish food while maintaining consistency in flavor, texture, temperature, and presentation.
• Perform daily prep, mise en place, and knife work.
• Operate kitchen equipment safely and maintain clean stations.
• Follow HACCP, sanitation, FIFO, and food-safety procedures.
• Communicate shortages and issues to culinary leadership.
• Assist other stations during peak periods.

Skills

Grill proficiency

Sauté proficiency

Fryer proficiency

Protein temperatures

Pan sauces

Knife skills

Recipe adherence

High-volume kitchen

Food safety

Teamwork

Job description

Line Cook – Culinary Operations

Position Summary

We are seeking a skilled and versatile Line Cook to join our culinary operations team at one of our premier senior living community client sites. The ideal candidate has professional kitchen experience and can confidently execute multiple cooking stations in a high-volume environment.

This position requires strong fundamentals, attention to detail, and the ability to consistently produce quality food according to recipes, specifications, and food-safety standards.

Core Responsibilities

• Prepare and execute menu items according to standardized recipes and specifications.
• Work confidently across grill, sauté, fryer, oven, and cold-line stations.
• Demonstrate knowledge of proper cooking temperatures and protein doneness.
• Prepare proteins including poultry, beef, pork, seafood, and eggs.
• Prepare pan-made sauces, reductions, gravies, and other sauces from scratch.
• Properly season and finish food while maintaining consistency in flavor, texture, temperature, and presentation.
• Perform daily prep including knife work, portioning, vegetables, starches, sauces, and other mise en place.
• Execute high-volume production while maintaining proper portion control and quality.
• Follow recipes, production sheets, plating specifications, and verbal direction.
• Properly operate grills, sauté stations, fryers, ovens, and other commercial kitchen equipment.
• Maintain proper cooking, cooling, reheating, and holding temperatures.
• Maintain a clean, organized, and properly stocked workstation.
• Follow HACCP, sanitation, FIFO, and food-safety procedures.
• Communicate shortages, quality concerns, and equipment issues to culinary leadership.
• Assist other stations and team members during periods of high volume.

Required Skills

• Previous professional kitchen experience preferred.
• Must be proficient on grill, sauté, and fryer stations.
• Strong understanding of protein temperatures and doneness.
• Ability to prepare pan sauces, reductions, gravies, and other scratch sauces.
• Strong knife skills and knowledge of basic culinary techniques.
• Ability to follow recipes and production standards accurately.
• Ability to work efficiently in a high-volume kitchen.
• Strong understanding of food safety and sanitation.
• Reliable attendance, professionalism, and teamwork.

Preferred Experience

Experience in hotels, resorts, restaurants, catering, banquet operations, or other high-volume kitchens is preferred.

This is a hands‑on cooking position. Candidates should be comfortable cooking from scratch, working multiple stations, and being held to a high standard for quality, consistency, and food safety.