Line Cook — Fast-Paced Kitchen Expert

Coury Hospitality; Kansas City (MO); On-site; USD 32,000 - 46,000; Full time

Job summary

Coury Hospitality in Kansas City, MO is seeking a Kitchen Associate to prepare foods for breakfast, lunch or dinner at an assigned station, including setup and breakdown, in line with company standards. You will follow recipes, work with various cooking methods, maintain safety and sanitation, supervise staff, manage waste, and ensure high-quality portions and presentation.

This non-exempt role requires stamina and the ability to work nights or weekends, with a collaborative approach to guest

Qualifications

• Reading, writing and basic math skills.
• Follow recipes and portion sizes accurately.
• Ability to weigh and measure ingredients.
• Maintain food quality under varying staffing levels.
• Adapt to changing menus and procedures.
• Operate and clean kitchen equipment safely.
• Ability to supervise staff and motivate others.
• Occasional nights, weekends, and overtime.

Responsibilities

• Sets up, clears and breaks down workstation.
• Follows menus and standardized recipes; prepares foods accordingly.
• Cooks a wide variety of items using roasting, broiling, baking, frying, steaming, stewing.
• Uses kitchen equipment safely and maintains sanitary standards.
• Cleans and sanitizes work areas, tools, and floors.
• Disassembles and assembles equipment components for cleaning.
• Identifies hazards and reports issues to the Manager.
• Supervises kitchen staff to ensure guest satisfaction; maintains teamwork.
• Controls waste and manages food cost.
• Maintains sanitation, temperature controls and proper storage procedures.
• Trains staff in food preparation, safety and sanitation.

Skills

Knife skills

Reading & math

Production records

Weighing ingredients

Food quality

Adaptability

Teamwork

Overtime availability

Supervisory skills

Tools

Kitchen equipment

Safety procedures

Job description

Coury Hospitality in Kansas City, MO is seeking a Kitchen Associate to prepare foods for breakfast, lunch or dinner at an assigned station, including setup and breakdown, in line with company standards. You will follow recipes, work with various cooking methods, maintain safety and sanitation, supervise staff, manage waste, and ensure high-quality portions and presentation.

This non-exempt role requires stamina and the ability to work nights or weekends, with a collaborative approach to guest