Weekend & Evening Line Cook – Fast-Paced Kitchen Pro

Barrel House; Marion (IA); On-site; USD 28,000 - 36,000; Full time

Job summary

Barrel House in Marion, IA is seeking a Line Cook to support our busy kitchen. You will prepare and cook menu items with precise recipes, ensuring quality and presentation while thriving in a fast-paced environment.

Nights and weekend availability is required; you will collaborate with the kitchen team, follow safety guidelines, handle inventories, and adapt to fluctuating kitchen conditions to deliver consistent guest experiences.

Qualifications

• Experience preparing items to recipes and customer requests.
• Availability for evenings, weekends, and holidays.
• Experience with a variety of kitchen tools and equipment.
• Able to follow oral and written instructions.
• Multitask effectively in a fast-paced kitchen.

Responsibilities

• Prepare and cook menu items per recipes and standards.
• Adhere to portion control and food preparation standards to maintain quality and manage costs.
• Monitor food temperatures with thermometers to ensure safety.
• Report issues with food quality or delays promptly to the kitchen team.
• Keep track of inventory levels and alert staff to low stock.
• Ensure all dishes meet the restaurant’s quality expectations.
• Follow procedures for food allergies and dietary restrictions.
• Maintain health, safety, and sanitation guidelines and equipment upkeep.
• Collaborate with the kitchen team and support operations.
• Undertake additional tasks as needed to support efficiency.

Skills

Knife skills

Multitasking

Communication

Attention to detail

Physical stamina

Food safety

Tools

Knives

Thermometers

Job description

Barrel House in Marion, IA is seeking a Line Cook to support our busy kitchen. You will prepare and cook menu items with precise recipes, ensuring quality and presentation while thriving in a fast-paced environment.

Nights and weekend availability is required; you will collaborate with the kitchen team, follow safety guidelines, handle inventories, and adapt to fluctuating kitchen conditions to deliver consistent guest experiences.