Line Cook / Sous Chef — Scratch Kitchen, Flexible Hours

Smokin Fins; Arvada (CO); On-site; USD 20,664 - 31,684; Full time

Benefits offered by this job

Life and AD&D insurance

Medical, dental, and vision insurance

Short-term disability insurance

Meal discounts

Flexible work schedules

Paid sick leave

Family leave (FAMLI) in CO

Job summary

Smokin Fins is seeking a Line Cook/Sous Chef with the flexibility to work days, evenings, and weekends in a fast-paced scratch-kitchen environment. We value pride, integrity, and teamwork, with leaders at every level and a commitment to culinary excellence.

The role emphasizes guest focus, maintaining quality, and adherence to standard portion sizes and recipes while supporting a safe, efficient kitchen operation.

Qualifications

• Be at least 18 years of age and eligible to work in the U.S.
• Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Familiar with restaurant management software and POS systems.
• Must be able to work 8:00am–11:00pm and stand for extended periods.

Responsibilities

• Maintains a guest focus while performing.
• Assumes 100% responsibility for quality of products served.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Follow daily prep list and assist with kitchen tasks as assigned.
• Report equipment and product quality or shortages to the manager on duty.
• Maintain clean and sanitary workstation and proper plate presentation.

Skills

Team coordination

Attention to detail

Communication skills

Ability to work unsupervised

Fast-paced environment

Education

ServSafe or Food Handler certification

Tools

POS system

MS Office

Job description

Smokin Fins is seeking a Line Cook/Sous Chef with the flexibility to work days, evenings, and weekends in a fast-paced scratch-kitchen environment. We value pride, integrity, and teamwork, with leaders at every level and a commitment to culinary excellence.

The role emphasizes guest focus, maintaining quality, and adherence to standard portion sizes and recipes while supporting a safe, efficient kitchen operation.