Line Cook: Growth, Training & Tips

Grove Gallery & Interiors; Longmont (CO); On-site; USD 26,000 - 34,000; Full time

Benefits offered by this job

Paid sick leave

Hands-on training

Growth opportunities

Equal opportunity employer

Job summary

The Passenger, Downtown Longmont, is seeking a dependable line cook to join our collaborative kitchen team. Full-time, on-site role in Longmont, CO, with base pay and potential tips. We value reliability, coachability, and the desire to grow across stations, with hands-on training provided.

We offer opportunities to learn prep, catering and special-event production, plus paid sick leave and a path toward additional culinary responsibilities. Evening and weekend availability preferred.

Qualifications

• Some professional kitchen experience preferred; six months or more is ideal.
• Basic knife, preparation and food-safety skills.
• Dependable, punctual and ready to work.
• Able to follow recipes and accept coaching and feedback.

Responsibilities

• Set up and maintain an organized, properly stocked station.
• Prepare and execute dishes according to recipes, portioning and presentation standards.
• Maintain consistency, quality and appropriate ticket times during service.
• Complete assigned prep, labeling, dating and product rotation.
• Communicate clearly with the kitchen team during service.
• Follow allergy, dietary and food-safety procedures carefully.
• Maintain a clean and sanitary workstation.
• Assist with opening, closing and general kitchen responsibilities.
• Learn additional stations and responsibilities as skills develop.

Skills

Kitchen basics

Reliability

English fluency

Punctuality

Job description

The Passenger, Downtown Longmont, is seeking a dependable line cook to join our collaborative kitchen team. Full-time, on-site role in Longmont, CO, with base pay and potential tips. We value reliability, coachability, and the desire to grow across stations, with hands-on training provided.

We offer opportunities to learn prep, catering and special-event production, plus paid sick leave and a path toward additional culinary responsibilities. Evening and weekend availability preferred.