Line Cook - Stephanie's E - Boston Logan Airport

Paradies Lagardère; Boston (MA); On-site; USD 42,000 - 56,000; Full time

Job summary

Paradies Lagardère is seeking a Line Cook to deliver high‑quality meals and a supreme dining experience for guests. The role emphasizes completing recipes accurately, maintaining safety and sanitation standards, and supporting the team in a fast‑paced environment.

You will prepare items with attention to detail, follow production lists, and assist with ordering supplies while upholding brand guidelines and guest satisfaction across shifts.

Qualifications

• Minimum 1 year of related cooking experience, preferably in high‑volume or fast‑casual dining.
• ServeSafe certification or equivalent required by state.
• Able to work unsupervised for extended periods and demonstrate good judgment with guests.
• High School Diploma or GED is required.

Responsibilities

• Must have a passion for the guest and provide excellent service.
• Must say “Yes”, “Please”, and “Thank You” to guests and partners.
• Maintain professional image by following grooming and uniform guidelines.
• Prepare food according to 100% recipe adherence and product directions.
• Follow prep lists, requisition supplies, and keep accurate records.
• Safe handling of knives, slicers, and kitchen equipment.
• Store prepared items safely with proper date labeling.
• Respect brand standards including food safety and sanitation.
• Practice food safety and sanitation and comply with laws and regulations.
• Restock kitchen supplies and assist with ordering as directed.
• Report equipment maintenance to management.

Skills

Customer service

English communication

Multi-tasking

Self-starter

Education

High School Diploma or GED

ServeSafe Certification

Job description

Position Summary

At Paradies Lagardère, our mission is to maintain first‑class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captivates travelers, to the top‑notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences.

The Line Cook provides a supreme dining experience to guests by preparing high‑quality meals. The Line Cook’s main goal is to ensure that guests will always enjoy exceptional dining experiences. Whether working in an on‑trend national brand or an iconic local concept, you will create and deliver first‑class experiences for the traveling public. In joining our team, you commit to supporting this mission by demonstrating our service standards always and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

Duties And Responsibilities

• Must have a passion for the guest!
• Must say “Yes”, “Please”, and “Thank You”!
• Must smile often!
• Exceed first‑class service standards and behavior with guests, business partners, and peers.
• Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip‑resistant shoes.
• Food preparation at 100% recipe adherence. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.
• Follow production prep list and keep accurate records. Requisition supplies and equipment as needed.
• Ability to use knives, slicers, and kitchen equipment efficiently and safely.
• Wash, slice, and peel items on prep list.
• Follow recipes.
• Store prepared food items safely and ensure they are properly date‑labeled.
• Follow all brand standards including those related to food safety, sanitation, operational excellence, and guest satisfaction.
• Practice excellent food safety and sanitation practices. Accountable for compliance with all local, state, federal laws and regulations including those relating to food safety.
• Regularly restock all kitchen supplies and food items required for service.
• Assist with ordering and planning food supplies, as directed by the supervisor.
• Report necessary equipment repair and maintenance to management.
• Monitor proper rotation and dating of prepped food items and storage areas.
• Maintain a clean and organized work environment that is free of safety hazards.
• Work well in a fast‑paced environment. Must be detail‑oriented and able to multi‑task.
• Perform other duties as assigned.

Education, Experience, Certifications

• Requires a minimum of 1 year of closely related cooking experience, preferably in a high‑volume or fast‑casual dining restaurant environment.
• ServeSafe Certification or equivalent required by state.
• Able to work unsupervised for extensive periods and demonstrate good judgment when dealing with guests.
• High School Diploma or GED.

Position Qualifications

• Ability to work various shifts in a 7/365 team‑oriented environment including nights, weekends, and holidays.
• Excellent customer service skills and an ability to communicate effectively in English.
• Self‑starter able to prioritize and handle various tasks simultaneously.
• Ability to adapt to changing priorities and unexpected situations.
• Proficiency required in reading, writing, and mathematics in English.
• Ability to lift a minimum of 50 lbs and to perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
• Standing for long periods of time and ability to work in an environment with varying conditions including high heat, steam, and odors.

This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.