Wood-Fired Line Cook: Growth, Craft & Perks

Roosterskitchen; Charlotte (NC); Hybrid; USD 30,000 - 42,000; Full time

Benefits offered by this job

Employee discounts

Growth opportunities

Structured kitchen environment

Job summary

Rooster's Wood-Fired Kitchen Ballantyne is seeking skilled Line Cooks to join our team. We pride ourselves on simple, ingredient-driven cooking with wood-fired meats, seafood, vegetables, and house-made breads.

You will work in a kitchen that blends upscale casual atmosphere with fine-dining standards. You will help build a high-performing kitchen focused on consistency, teamwork, and professional growth, executing dishes with accuracy, maintaining stations, and collaborating with chefs to

Qualifications

• 2+ years of experience in a high-volume kitchen.
• Strong foundation in cooking methods, knife skills, and plating.
• Ability to maintain a clean, organized station and follow recipe standards.

Responsibilities

• Execute dishes with consistency, accuracy, and attention to detail
• Maintain prep lists, complete assigned tasks, and support daily production needs
• Open and close stations, maintain mise en place, and conduct required sidework
• Receive, label, and store product properly to ensure quality and freshness
• Keep your station clean, organized, and in line with food safety standards
• Work collaboratively with chefs and fellow cooks to uphold kitchen standards and meet service goals
• Complete additional tasks as assigned by the chefs or management team

Skills

Line cook

High-volume kitchen

Knife skills

Food safety

Organization

Job description

Rooster's Wood-Fired Kitchen Ballantyne is seeking skilled Line Cooks to join our team. We pride ourselves on simple, ingredient-driven cooking with wood-fired meats, seafood, vegetables, and house-made breads.

You will work in a kitchen that blends upscale casual atmosphere with fine-dining standards. You will help build a high-performing kitchen focused on consistency, teamwork, and professional growth, executing dishes with accuracy, maintaining stations, and collaborating with chefs to