Seafood Line Cook: Fast-Paced Kitchen Mastery

Fish City Grill; Prosper (TX); Hybrid; USD 30,000 - 42,000; Full time

Job summary

Fish City Grill in Prosper, TX is seeking a Line Cook who can prepare and present menu items with pride, while maintaining a clean and safe kitchen. You will follow standards, manage station setup, and support other cooks during busy shifts.

The role requires food-handling knowledge, teamwork, and the ability to work under time pressure. The position emphasizes hospitality, adherence to safety rules, and continuous improvement of line practices.

Qualifications

• High school diploma or GED preferred.
• Culinary degree or equivalent preferred.
• Six months to one year minimum experience as a Prep/Line Cook in a full-service restaurant.
• Able to handle multiple tasks in a fast-paced environment.
• Good reading, writing, mathematical and communication skills.
• Must work well with limited supervision and interact with team members.

Responsibilities

• Prepare, cook and present items to meet Fish City Grill/Half Shell standards.
• Adhere to ticket times and flow to ensure high-quality service.
• Assist other Line Cooks and participate in station setup and prep.
• Maintain a clean, sanitary work area and proper food handling procedures.
• Assist with receiving, rotating, labeling, and storing product according to FIFO.
• Learn other line positions to support high-volume periods.

Skills

Reading and writing

Communication skills

Multitasking

Teamwork

Food safety awareness

Judgment and decision making

Education

High school diploma or GED

Culinary degree or equivalent

Job description

Fish City Grill in Prosper, TX is seeking a Line Cook who can prepare and present menu items with pride, while maintaining a clean and safe kitchen. You will follow standards, manage station setup, and support other cooks during busy shifts.

The role requires food-handling knowledge, teamwork, and the ability to work under time pressure. The position emphasizes hospitality, adherence to safety rules, and continuous improvement of line practices.