Line Cook – Cajun Seafood & Boil Station

Smashin Crab; San Antonio (TX); On-site; USD 21,000 - 23,000; Full time

Benefits offered by this job

Health benefits for full-time Krewe

Meal discounts

Competitive pay

Job summary

Smashin Crab is seeking dependable, energetic Line Cooks to support a high-volume Cajun seafood kitchen in San Antonio, TX. You will prepare ingredients, execute menu items per recipes, shuck oysters, and maintain kitchen cleanliness and organization.

The ideal candidate works with urgency, follows food-safety standards, communicates well with the team, and takes pride in delivering consistent, high-quality dishes. Previous kitchen experience is valued.

Qualifications

• Previous line-cook or prep-cook experience preferred.
• Experience with Cajun seafood or oyster prep is helpful.
• Ability to safely shuck oysters or willingness to learn.

Responsibilities

• Set up stations before service and prep ingredients per recipes and lists.
• Cook dine-in, takeout, delivery, and online orders accurately and efficiently.
• Read guest modifications and allergy instructions and adjust accordingly.
• Maintain consistency in flavor, presentation, and food quality across tickets.
• Coordinate timing with other stations and manage ticket flow to ensure complete orders.

Skills

Line cook experience

Seafood preparation

High-volume kitchen

Team communication

Job description

We’re looking for high-energy people who are fun to be around, great team players, seafood lovers, calm under pressure, and have strong work ethics. Restaurant experience is appreciated, but not necessary if you can prove that you’ve got the chops!

View Our Current Positions

Location: San Antonio (Alamo Ranch), TX

Job Id:455

# of Openings:1

Smashin Crab is seeking dependable, skilled, and energetic Line Cooks to support our high-volume Cajun seafood kitchen.

This position is responsible for preparing ingredients and stations before service, executing menu items according to company recipes, cooking dine-in and takeout orders, shucking oysters, portioning products, maintaining food quality, and keeping the kitchen clean, stocked, and organized.

The ideal candidate works with urgency, follows food-safety standards, communicates well with the team, and takes pride in preparing consistent, high-quality food.

Key Responsibilities

Pre-Service Preparation and Line Setup

• Set up assigned kitchen stations before service begins.
• Prepare ingredients and menu components according to prep lists, recipes, and anticipated business levels.
• Portion seafood, proteins, vegetables, sauces, sides, and other products for service.
• Shuck oysters safely and efficiently according to company standards.
• Prepare and organize seafood-boil ingredients, seasonings, sauces, and add-ons.
• Stock stations with the required food, utensils, pans, containers, and supplies.
• Verify that equipment is operating properly and stations are clean, organized, and ready for service.
• Communicate product shortages, quality concerns, or equipment issues to management before service.

Cooking and Recipe Execution

• Cook dine-in, takeout, delivery, and online guest orders accurately and efficiently.
• Prepare menu items according to established recipes, portion standards, presentation guidelines, and ticket instructions.
• Read and accurately execute guest modifications and allergy instructions.
• Maintain consistency in flavor, appearance, temperature, portion size, and food quality.
• Coordinate timing with other kitchen stations to ensure complete orders are ready together.
• Monitor ticket times and communicate delays, missing items, or production concerns promptly.
• Assist with front-of-house expo communication when order clarification is needed.
• Replenish prepared products and ingredients throughout service as needed.

Safely and properly operate assigned commercial kitchen equipment, including:

• Grills
• Flat-top griddles
• Fryers
• Burners
• Burners used for large seafood-boil pots
• Large boil pots
• Steam tables
• Deli and refrigerated preparation tables
• Hot boxes
• Coolers
• Dishwashing equipment
• Other approved kitchen tools and equipment

Additional responsibilities include:

• Follow all operating, shutdown, cleaning, and safety procedures for kitchen equipment.
• Use caution when working with open flames, hot oil, steam, boiling liquids, hot pots, and heated surfaces.
• Report damaged, unsafe, or malfunctioning equipment to management immediately.
• Assist with routine equipment cleaning and preventative care.

Stocking, Receiving, and Product Rotation

• Stock and restock food, supplies, utensils, and back-of-house work areas throughout the shift.
• Monitor product levels and communicate preparation or ordering needs to management.
• Assist with receiving, inspecting, organizing, and putting away vendor deliveries.
• Verify delivered products for quality, quantity, temperature, and visible damage.
• Store products promptly in the appropriate dry-storage, refrigerated, or frozen location.
• Properly label, date, store, and rotate all food products using FIFO procedures.
• Inspect products for freshness, quality, proper temperature, and expiration dates.
• Maintain clean and organized coolers, freezers, shelving, storage areas, and preparation stations.

Food Safety and Sanitation

• Follow all company recipes, food-preparation procedures, sanitation standards, and workplace-safety requirements.
• Maintain required food temperatures during storage, preparation, cooking, holding, cooling, and reheating.
• Prevent cross-contamination by following proper storage, sanitation, glove-use, and utensil procedures.
• Follow approved procedures for handling seafood, raw proteins, shellfish, and ready-to-eat foods.
• Follow all allergy-awareness and allergy-communication procedures.
• Use approved chemicals properly and maintain required sanitation concentrations.
• Keep workstations, cutting boards, utensils, equipment, and food-contact surfaces clean and sanitized.
• Immediately report food-safety, sanitation, allergen, or product-quality concerns to management.

Cleaning and Side Work

• Complete all assigned opening, closing, running side-work, and deep-cleaning checklists.
• Clean and sanitize cooking equipment, preparation areas, storage areas, shelving, walls, floors, and drains.
• Wash dishes, cookware, utensils, containers, and kitchen tools as needed.
• Remove trash and replace liners throughout the shift.
• Clean spills promptly and maintain clear, safe kitchen walkways.
• Break down and clean assigned stations at the end of service.
• Properly cool, label, store, or discard remaining food according to company procedures.
• Assist with additional cleaning and maintenance tasks as assigned.

Teamwork and Communication

• Communicate effectively with cooks, dishwashers, expo staff, servers, HEBR team members, bartenders, and managers.
• Assist other stations when business needs require.
• Respond professionally to recipe corrections, ticket issues, guest modifications, and manager direction.
• Support food running, order verification, and kitchen organization as needed.
• Maintain dependable attendance and punctuality.
• Perform other reasonable duties necessary to support restaurant operations.

Qualifications

• Previous line-cook, prep-cook, seafood, grill, fry, sauté, or high-volume restaurant experience is preferred.
• Experience with Cajun food, seafood boils, shellfish, or oyster preparation is helpful but not required.
• Ability to safely shuck oysters or willingness to learn.
• Ability to prepare multiple menu items accurately in a fast-paced kitchen.
• Knowledge of basic food preparation, cooking, sanitation, and storage procedures.
• Ability to safely operate commercial kitchen equipment and large boil pots.
• Strong attention to recipe execution, portion control, food quality, ticket accuracy, and cleanliness.
• Ability to follow recipes, written procedures, checklists, and manager instructions.
• Ability to remain organized and composed during high-volume service.
• Dependable attendance and punctuality.
• Ability to communicate effectively and work as part of a team.
• Must obtain and maintain a valid Food Handler Certificate that meets all applicable state and local requirements.

Physical Requirements

This position requires the ability to:

• Stand and walk for extended periods.
• Work in hot, cold, wet, crowded, and fast-paced kitchen conditions.
• Bend, reach, twist, push, pull, squat, and perform repetitive motions.
• Safely lift and carry food, seafood cases, supplies, trash, cookware, and equipment weighing up to 50 pounds.
• Safely move, fill, empty, and work around large boil pots as assigned.
• Work around open flames, boiling liquids, hot oil, steam, sharp utensils, shellfish, cleaning products, and wet surfaces.
• Safely handle hot cookware, trays, containers, and kitchen tools.
• Maintain an active pace throughout the scheduled shift.

Compensation

The hourly pay range for this position is $15.00–$17.00 per hour, based on experience, qualifications, station knowledge, and demonstrated skill.

What We’re Looking For

The ideal Smashin Crab Line Cook takes pride in preparing consistent, high-quality food and maintaining a clean, organized, and fully stocked kitchen.

Successful cooks work with urgency, follow recipes and food-safety procedures, communicate clearly, and understand that preparation, portioning, oyster shucking, station setup, recipe execution, cleaning, and teamwork are all essential to a successful service.

Servers and Bartenders (all bartenders participate in performing serving shifts) will dazzle our guests with your winning personalities as you share the responsibility of providing professional and pleasant service. We will train you to become seafood experts, instilling confidence in your ability and our company with all of our guests. Support Staff will be trained to perform hosting, bussing and expo duties. Specific duties will vary depending on the shift you are scheduled for but will include displaying warm hospitality at all times, seating guests, emptying garbage cans, busing tables, maintaining safe and clean floor areas, running food to guests, interacting with guests placing and picking up to go orders, communicating with servers and kitchen staff and more, all while maintaining a positive and up-beat attitude!

Requirements

• Food Handler’s certification
• TABC certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• High Energy Atmosphere
• Meal Discounts
• Opportunity for advancement within a growing company
• Subsidized Health Benefits for Full Time Krewe Members

Back of House Hourly Positions:

You’ll be slinging seafood to include shucking, boiling, frying and grilling in a high volume, fast pace, high energy kitchen, all while maintaining high standards of sanitation and safety.

Requirements

• Food Handler’s certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• Comped and Discounted Meals
• Competitive Pay
• Supportive and cooperative working atmosphere
• Opportunity for advancement within a growing company
• Subsidized Health Benefits for Full Time Krewe Members

Full Time Management Positions:

Front of House and Back of House Leaders are an integral part of Smashin Crab’s success. The following are qualities that a potential Smashin Crab Leader must possess:
Honesty, Integrity and Being Kindhearted
Emotional Intelligence
Being Proactive, Resilient and Strong
Accountability
Clear and Concise Communication
Delegate Effectively

Requirements

• Food Handler’s Certification
• TABC certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• Comped Meals
• Competitive Pay
• Supportive and cooperative working atmosphere
• Opportunity for advancement within a growing company