Line Cook – Fast-Paced Kitchen with Growth & Development

BRU Burger Bar - South Bend; South Bend (IN); On-site; USD 18,000 - 25,000; Full time

Job summary

BRU Burger Bar - South Bend in South Bend, IN is seeking a Cook to prepare and cook a wide variety of dishes, ensuring quality and taste. You will work in a fast-paced kitchen, follow safety guidelines, and maintain a clean workspace while collaborating with kitchen staff to deliver exceptional dining experiences.

The role requires preparedness to work evenings, weekends, and holidays, with a focus on food safety and consistency in menu execution.

Qualifications

• Proven experience as a cook or line cook in a restaurant setting is preferred.
• Knowledge of culinary techniques, cooking methods, and food safety practices.
• Ability to work in a fast-paced kitchen environment.
• Strong attention to detail and a commitment to delivering high-quality food.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Food Preparation: Prepare and portion ingredients according to recipes and standards.
• Cooking: Cook and plate dishes accurately and efficiently while maintaining high quality and presentation.
• Menu Knowledge: Have a deep understanding of the menu and explain dishes to customers; stay updated on changes.
• Health and Safety: Follow health and safety guidelines and monitor food storage; report issues promptly.
• Kitchen Operations: Maintain a clean, organized workspace; assist with inventory and ordering as needed.
• Teamwork: Work collaboratively with chefs, sous chefs, and kitchen staff to ensure smooth operations.

Skills

Cook experience

Line cook

Food safety

Job description

BRU Burger Bar - South Bend in South Bend, IN is seeking a Cook to prepare and cook a wide variety of dishes, ensuring quality and taste. You will work in a fast-paced kitchen, follow safety guidelines, and maintain a clean workspace while collaborating with kitchen staff to deliver exceptional dining experiences.

The role requires preparedness to work evenings, weekends, and holidays, with a focus on food safety and consistency in menu execution.