Line Cook

CoralTree Hospitality; St. Louis (MO); On-site; USD 30,000 - 42,000; Full time

Job summary

CoralTree Hospitality in St. Louis seeks a Line Cook to plan, prep, and deliver high-quality menu items and daily specials in the designated kitchen areas, following standardized recipes, plating guides, and health and safety standards.

You'll maintain cleanliness, support the Head Cook and Sous Chef, and work 6:00am-2:30pm, 4-5 days per week. Ideal candidates have prior Line Cook experience, a high school diploma, and strong teamwork and communication skills.

Qualifications

• Previous experience as a Line Cook or in a similar kitchen role is required.
• Excellent communication and teamwork skills are essential.
• Ability to read, write, and speak English for effective communication.

Responsibilities

• Maintain cleanliness, sanitation, and organization of assigned work areas in compliance with health and safety standards.
• Prepare all menu items according to established recipes and yield guides.
• Communicate daily assignments and changes with Head Cook or Sous Chef.
• Assist in managing kitchen operations during peak periods for timely food preparation.
• Follow proper storage procedures for ingredients and prepared foods.
• Minimize waste and help control forecasted food costs.
• Ensure all food items meet plating guide specifications and presentation standards.

Skills

Line cook experience

English communication

Team player

Health & safety knowledge

Education

High school diploma

Job description

Overview

The Line Cook will be responsible for planning, prepping, setting up, and delivering high‑quality food production for menu items and daily specials in the designated kitchen areas. This role ensures that all food items are prepared according to standardized recipes, plating guide specifications, and health and safety standards. The Line Cook will maintain cleanliness, organization, and efficient operation within the kitchen, working closely with the Head Cook and Sous Chef to ensure excellent service and food quality.

Schedule: 6:00am-2:30pm (4-5 days per week)

Responsibilities

• Maintain cleanliness, sanitation, and organization of assigned work areas in compliance with health and safety standards.
• Prepare all menu items according to established recipes and yield guides, ensuring consistency and quality.
• Communicate with the Head Cook or Sous Chef to review daily assignments, anticipated business levels, menu changes, and other relevant details affecting job performance.
• Assist in managing kitchen operations during peak periods, ensuring the timely preparation of food and efficient service.
• Proactively communicate any assistance needed to the Sous Chef to ensure optimal guest service.
• Inform the Head Cook of any surplus items that could be used in daily specials or for other menu preparations.
• Follow proper storage procedures for ingredients and prepared foods, adhering to Health Department and hotel regulations.
• Minimize waste and help maintain controls to achieve forecasted food costs.
• Review work status with the Head Cook or Sous Chef at the end of each shift and ensure any necessary follow‑up actions are taken before leaving.
• Ensure that all food items meet the company’s plating guide specifications and are presented with attention to detail.
• Assist in maintaining an organized and clean kitchen environment, including all cooking tools and utensils.
• Perform other duties as assigned by the Head Cook or Sous Chef.

Qualifications

• Previous experience as a Line Cook or in a similar kitchen role is required.
• High school diploma or equivalent is required.
• Any required certifications to handle food (e.g., food safety handling certification) are essential.
• Strong communication skills and the ability to work effectively in a team environment.
• Ability to read, write, and speak in English for effective communication.
• A customer service‑focused attitude with a commitment to delivering high‑quality food.
• Ability to handle the physical demands of the position, including standing for extended periods and lifting heavy items (up to 50 pounds).
• Flexibility to work evenings, weekends, and holidays as needed.
• Available to work: 6:00am-2:30pm (4-5 days per week)

Physical Requirements

• Ability to stand for long periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast‑paced, noisy kitchen environment.