Line Cook / Cutter

Landed; Harlingen (TX); On-site; USD 18,000 - 25,000; Full time

Benefits offered by this job

Flexible Scheduling

Growth Opportunities

Paid time off (starting after 1 year)

Job summary

Reyna's BBQ & Cocina is seeking a line cook to join the kitchen on the hot line, ensuring quality and speed of service in a busy Tex-Mex barbecue setting.

You will execute meat portioning, assist with plating, and work closely with the fryer to deliver consistently prepared dishes while maintaining a clean, safe work station.

Qualifications

• Must be at least 18 years old.

Responsibilities

• Ticket Management.
• Line teamwork.
• Plating and presentation.
• Station maintenance "clean as you go"

Skills

Knife proficiency

Read kitchen displays

Multi-tasking

Leadership skills

Team first mentality

Stand 8+ hours

Food portion specs

Job description

Eligible Benefits

• Flexible Scheduling
• Growth Opportunities
• Paid time off (starting after 1 year)

About Reyna's BBQ & Cocina

Reyna's BBQ & Cocina is a locally-owned Texas-style barbecue restaurant serving up authentic South Texas flavor across the Rio Grande Valley. Known for smoking prime briskets and meats over 100% natural oak and pecan wood, Reyna's has become a community staple. If you love great food and genuine hospitality, come be part of the family.

Summary

The cutter works directly on the line next to the fryer, acting as the final checkpoint for food quality and speed. The cutter slices, portions, and plate the smoked meats precisely as orders roll in. The cutter teams with the fryer to ensure meat and side-dishes are correct for great guest satisfaction.

Core Responsibilities

• Ticket Management.
• Line teamwork.
• Plating and presentation.
• Station maintenance "clean as you go"

Skills

• Knife proficiency
• Ability to read kitchen display monitors.
• Multi-task during peak periods.
• Strong verbal and leadership skills.
• Team first mentality.
• Ability to stand 8+ hours on hot line and maintain pace.
• Retain specs on all meat portioning to ensure food cost measures are within guidelines.

Requirements

• At least 18 years of age.