Line Cook - From-Scratch, High-Volume Kitchen

The Cheesecake Factory Incorporated; Massachusetts; On-site; USD 26,000 - 34,000; Full time

Benefits offered by this job

Shift meals

Health/dental/vision benefits

Paid time off

Job summary

The Cheesecake Factory Incorporated is seeking a Line Cook for our bustling kitchen in Massachusetts. You will prepare a wide range of dishes from scratch, following precise recipes and cooking techniques to ensure consistency and quality.

The role emphasizes speed, accuracy, and teamwork in a high-volume environment. Ideal candidates have prior full‑service restaurant experience, station proficiency, and a solid knowledge of kitchen equipment and food safety.

Qualifications

• Prior cooking experience in a full‑service restaurant is ideal.
• Station experience preferred: Flat Top, Grill, Broil, Fry, Pasta, Sauté, Salad, Pizza, Pantry, Appetizer, Oven or Prep.
• Familiarity with cooking techniques such as roasting, grilling, sautéing, or scratch cooking is a plus.
• Proficient with kitchen tools and equipment and understanding of back‑of‑house operations.

Responsibilities

• Prepare recipes efficiently using various cooking methods and culinary techniques.
• Read and follow recipes with accurate measurements for consistent execution.
• Demonstrate strong knife skills including chopping, dicing, and slicing.
• Ensure order accuracy through mise en place, portioning, and cooking to correct temperatures.
• Wow guests with plating, presentation, and garnishing.

Skills

Line cook experience

Station experience

Kitchen tools

Food safety

Teamwork

Hospitality passion

Tools

Kitchen equipment

Job description

The Cheesecake Factory Incorporated is seeking a Line Cook for our bustling kitchen in Massachusetts. You will prepare a wide range of dishes from scratch, following precise recipes and cooking techniques to ensure consistency and quality.

The role emphasizes speed, accuracy, and teamwork in a high-volume environment. Ideal candidates have prior full‑service restaurant experience, station proficiency, and a solid knowledge of kitchen equipment and food safety.