Line Cook

The Walker Group; West Valley City (UT); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Employee discounts

Job summary

The Walker Group in West Valley City, UT is seeking a Line Cook to join our kitchen team. You will prepare, cook, and present dishes to meet our standards in a fast-paced environment.

You will follow recipes, manage portions, monitor temperatures, and assist with inventory while maintaining safety and cleanliness. This on-site role requires teamwork and the ability to work evenings and weekends as needed.

Qualifications

• Proven ability to prepare items consistently according to recipes and requests.
• Availability for flexible shifts including evenings, weekends, and holidays.
• Experience safely using a variety of kitchen tools and equipment, including sharp knives.
• Ability to follow oral and written instructions.
• Ability to multitask under pressure in a busy kitchen.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically capable of lifting up to 50 pounds and standing for long periods.

Responsibilities

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effective with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.

Skills

Menu prep & presentation

Flexible shifts

Knife handling & safety

Follow instructions

Multitasking under pressure

Adaptability in hot kitchens

Lifting up to 50 lbs

Tools

Kitchen tools & equipment

Job description

Benefits:

• Free uniforms
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Employee discounts

Position Overview:

The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications:

• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities:

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effective with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.