Line Cook (Cook I)

LOST VALLEY MANAGEMENT LLC; Auburn (ME); On-site; USD 21,000 - 26,000; Full time

Job summary

Lost Valley Brew Pub in Auburn, ME is seeking a reliable Line Cook to join our kitchen team. This role executes daily prep and service with consistency, speed, and attention to detail.

You will work with established recipes and production standards, maintain sanitation, and support a fast-paced, team-driven environment under the supervision of the executive chef. Qualifications include 1–2 years of line cook experience, strong teamwork, clear communication, and the ability to stay organized

Qualifications

• 1–2 years line cook experience
• Strong teamwork
• Clear communication
• Ability to stay organized under pressure
• Must be 18+
• HS diploma or GED preferred

Responsibilities

• Execute daily prep and service using established recipes, systems, and production standards
• Set up, organize, and fully stock assigned stations for service readiness
• Maintain strict adherence to food safety, sanitation, and personal hygiene standards
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO)
• Ensure all menu items are prepared accurately, consistently, and to spec
• Portion and plate food appropriately for quality and cost control
• Maintain a clean, organized, and efficient workstation throughout shift
• Perform and document required food temperature checks
• Communicate equipment issues and maintenance needs to management promptly
• Support overall kitchen operations and complete additional tasks as assigned

Skills

Teamwork

Clear communication

Kitchen workflow

Under pressure

Food safety

Physical stamina

Age 18+

HS diploma

Education

High School Diploma or GED

Job description

Job Title:

Line Cook (Cook I)

Location:

Auburn, ME

Job Category:

Back of House / Culinary Operations

Position Overview

Lost Valley Brew Pub is seeking a reliable and experienced Line Cook to join our kitchen team. This role is responsible for executing prep and service with consistency, speed, and attention to detail. The ideal candidate understands kitchen systems, maintains high sanitation standards, and thrives in a fast-paced, team-driven environment. This position reports directly to the executive chef.

Key Responsibilities

·Execute daily prep and service using established recipes, systems, and production standards

• Set up, organize, and fully stock assigned stations for service readiness
• Maintain strict adherence to food safety, sanitation, and personal hygiene standards
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO)
• Ensure all menu items are prepared accurately, consistently, and to spec
• Portion and plate food appropriately for quality and cost control
• Maintain a clean, organized, and efficient workstation throughout shift
• Perform and document required food temperature checks
• Communicate equipment issues and maintenance needs to management promptly
• Support overall kitchen operations and complete additional tasks as assigned

Qualifications

·Minimum 1–2 years of line cook, or relevant kitchen experience preferred

• Strong understanding of kitchen workflow, prep systems, and service execution
• Ability to take direction, prioritize tasks, and work efficiently under pressure
• Clear and professional communication with team members and front-of-house staff
• Team-oriented mindset with a positive, professional attitude
• Must be 18 years of age or older
• High School Diploma or GED preferred

Working Conditions

·Primarily indoor kitchen environment with exposure to heat, cold, and varying conditions

• Occasional outdoor work in weather conditions including heat, cold, rain, and snow

Physical Requirements

·Ability to stand for extended periods and work on foot for full shifts

• Capable of lifting, pushing, and pulling heavy objects
• Frequent bending, reaching, stooping, and movement across kitchen spaces
• Ability to safely navigate wet, uneven, or slippery surfaces and stairs