Line Cook: Craft Fresh Flavors in a Team Kitchen

Blue Plate Restaurant Company Inc

Saint Paul (MN)

On-site

USD 22,000 - 30,000

Full time

14 days+

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Job summary

Blue Plate Restaurant Company Inc. is seeking a line cook to prep ingredients and assemble dishes according to our recipes. You will work closely with the kitchen team to ensure timely, high-quality plates and maintain cleanliness and food safety standards.

The role emphasizes efficiency, accuracy, and teamwork, with opportunities to contribute to a hospitable dining experience for guests. Prior restaurant experience and knowledge of safety practices are preferred.

Qualifications

  • Previous cooking experience in a restaurant as a line cook or prep cook.
  • Speed and accuracy in completing assigned tasks.
  • Understanding of cooking methods, ingredients, equipment, procedures and industry’s best practices.
  • Knowledge of health and safety rules in the kitchen.

Responsibilities

  • Keep kitchen and work area clean and organized.
  • Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces).
  • Cook menu items in cooperation with the rest of the kitchen staff.
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion.
  • Comply with nutrition and sanitation regulations and safety standards.
  • Communicate and interact professionally with guests and coworkers.
  • Other duties as assigned.

Skills

Cooking experience
Cooking techniques knowledge
Health & safety knowledge

Education

Culinary education
Serv Safe Certification recommended

Job description

Blue Plate Restaurant Company Inc. is seeking a line cook to prep ingredients and assemble dishes according to our recipes. You will work closely with the kitchen team to ensure timely, high-quality plates and maintain cleanliness and food safety standards.

The role emphasizes efficiency, accuracy, and teamwork, with opportunities to contribute to a hospitable dining experience for guests. Prior restaurant experience and knowledge of safety practices are preferred.

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