Line Cook: Growth Path, Apprenticeship & 25% Discount

Lib's Grill; Reisterstown (MD); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Apprenticeship program

IDPs (Individual Development Plans)

25% Employee Discount

MarylandSaves enrollment

Job summary

Lib’s Grill is seeking a reliable Line Cook to join our founding team at a new location. You will execute high-volume menu items, maintain a pristine Mise en Place, and work closely with chefs to deliver dishes to spec. We value ownership, accountability, and a willingness to learn.

The role offers apprenticeship pathways, competitive pay, and dining perks as part of our Growing and Giving culture. This role requires weekend availability and the ability to stand for long periods in a high-heat

Qualifications

• Proven cooking experience in high-volume kitchens.
• Ability to prep ingredients and maintain station setup.
• Willingness to learn and take guidance.

Responsibilities

• Execute the specs: Prepare all menu items to exact Lib’s Grill recipes and plating guides.
• Station ownership: Set up and stock your station with all necessary supplies; maintain a clean, organized Mise en Place throughout service.
• Culinary precision: Master various cooking methods, ingredients, and equipment while maintaining speed and accuracy during high-volume rushes.
• Team synergy: Cook in total cooperation with the HOH team, following instructions from the Executive or Sous Chef to ensure food comes out simultaneously and at peak quality.
• Cleanliness & safety: Adhere to all 8 Lib's Grill Safety Rules and maintain Double-A sanitation standards; complete daily cleaning tasks and station breakdowns.

Skills

Line cook experience

Mise en place

Team player

Job description

The Role: The Heart of the House

Are you a culinary professional who thrives under pressure and takes immense pride in your craft? At Lib’s Grill, our Line Cooks are the engine that drives our brand. We are looking for trustworthy, accountable, and team-oriented chefs to join our founding team at our newest location. You will be responsible for executing a high-volume menu of steaks, seafood, and raw bar specialties to our exact specifications.

Our Culture: "Extreme Ownership & The Next Shift's Success"

In our kitchen, we operate with Radical Candor—we challenge each other to be better every day because we care about the quality of our product and the growth of our team. Joining a new location means buying into our "Growing and Giving" mentality. We expect you to take ownership of your station as if it were your own business, ensuring it is prepped, flipped, and filled for the success of the teammate who follows you.

What You’ll Do (Key Responsibilities):

• Execute the Specs: Prepare all menu items to exact Lib’s Grill recipes and plating guides. Consistency is our signature.
• Station Ownership: Set up and stock your station with all necessary supplies; maintain a clean, organized "Mise en Place" throughout service.
• Culinary Precision: Master various cooking methods, ingredients, and equipment while maintaining speed and accuracy during high-volume rushes.
• Team Synergy: Cook in total cooperation with the HOH team, following instructions from the Executive or Sous Chef to ensure food comes out simultaneously and at peak quality.
• Cleanliness & Safety: Adhere to all 8 Lib's Grill Safety Rules and maintain "Double-A" sanitation standards. Complete all daily cleaning tasks and station breakdowns to the satisfaction of the KM.

Why You’ll Love Lib’s Grill:

• Apprenticeship & Growth: We offer an Apprenticeship Program and Individual Development Plans (IDPs) to help you move from Line Cook to Lead, Sous Chef, and beyond.
• Competitive Pay: We offer highly competitive hourly rates for top-tier talent.
• Dining Benefits: Enjoy a 25% Employee Discount for you and your friends/family.
• Future Security: Automatic enrollment in MarylandSaves.

Requirements:

• Availability: Must have weekend availability. Flexible scheduling is a must for a new opening.
• Experience: Proven cooking experience (Line, Prep, or Station Lead) is preferred, but we hire for "Willingness" and a desire to learn.
• Physicality: Ability to work on your feet in a high-heat environment for long shifts and lift up to 55 lbs.
• Age: Must be at least 17 years of age.
• Reliability: Reliable transportation to ensure you are ready for your shift every time.

"We are Building a Sustainable Restaurant by Putting People First!
Create an environment that attracts and retains great people. A company that is involved in its community; that rewards team members creativity by sharing in the successes of the business. Making a tarnished industry wholesome again. Building guests from customers and associates from staff. To be good people serving good food to other good people."