Line Cook & Prep — Mon-Fri Schedule, PTO & Benefits

Chef Louie's; Framingham (MA); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

Paid time off

Health coverage

Holidays off

Career growth

Family atmosphere

Job summary

Chef Louie's Corporate Food Service in Framingham, MA is hiring a dedicated Line Cook / Prep Cook to join a family-owned team. Enjoy a Monday–Friday schedule (6:30 AM–2:30 PM), competitive pay, and benefits including PTO and health coverage. Work in a clean, organized kitchen focused on quality and teamwork.

Responsibilities include supporting the Head Chef, maintaining sanitation, preparing ingredients, and ensuring consistent presentation and freshness across breakfast and lunch offerings.

Qualifications

• Proven experience in cooking and food preparation.
• Serv-Safe certification with consistent sanitation practices.
• Strong communication, organizational, and multitasking skills.
• Ability to work well with a team in a fast-paced environment.
• Attention to detail and maintaining a clean kitchen.

Responsibilities

• Assist the Head Chef in all kitchen operations and meal preparations.
• Maintain a sanitized, well-organized kitchen environment.
• Prepare workstations efficiently for cooking and service times.
• Properly use and sanitize kitchen equipment before, during, and after use.
• Inspect food products to ensure the highest quality standards.
• Prepare ingredients using various cooking techniques.
• Arrange food attractively to ensure appealing presentation.
• Manage food storage, stock, and ingredient orders.

Skills

Cooking and food prep

Serv-Safe certification

Communication skills

Team collaboration

Organization & multitasking

Job description

Chef Louie's Corporate Food Service in Framingham, MA is hiring a dedicated Line Cook / Prep Cook to join a family-owned team. Enjoy a Monday–Friday schedule (6:30 AM–2:30 PM), competitive pay, and benefits including PTO and health coverage. Work in a clean, organized kitchen focused on quality and teamwork.

Responsibilities include supporting the Head Chef, maintaining sanitation, preparing ingredients, and ensuring consistent presentation and freshness across breakfast and lunch offerings.