Line Cook

Description

Line Cook The Jacquelyn Full-Time | Hourly | Non-Exempt (Overtime-Eligible) 

Department: Culinary / Back of House 

Reports To: Executive Chef (takes shift direction from the Lead Line Cook) 

Supervisory Responsibilities None. 

The Line Cook is an individual contributor production role and does not direct other staff. The Line Cook takes shift direction from the Lead Line Cook and the Executive Chef. 

POSITION SUMMARY 

The Line Cook is responsible for preparing and cooking menu items to standard, keeping their station clean, stocked, and organized, and executing consistently through service at The Jacquelyn. The Line Cook works as part of the kitchen team, follows recipes and food-safety standards without cutting corners, and keeps pace during high-volume service. This role is expected to protect food quality and food safety on every plate and to support the flow of the line. 

ESSENTIAL DUTIES AND RESPONSIBILITIES 

• Food Production & Line Execution 
• Responsible for preparing and cooking menu items to recipe, portion, and presentation standards on every ticket. 
• Must set up, run, and break down their assigned station, and cross-train on additional stations as directed. 
• Responsible for cooking to timing so dishes go out on pace and coordinate with the rest of the line. 
• Must check the quality of their own plates before they leave the station and recook or correct anything that does not meet standard.
• Follows the direction of the Lead Line Cook and Executive Chef on prioritization, timing, and station assignments. Food Safety, Sanitation & Health-Code Compliance 
• Responsible for holding cold foods at 41°F or below and hot foods at 135°F or above, and for cooking foods to their required minimum internal temperatures (e.g., 145°F, 155°F, or 165°F depending on the product). 
• Must cool cooked foods rapidly and correctly: from 135°F to 70°F within two hours and to 41°F or below within a total of six hours. 
• Responsible for preventing cross-contamination through correct separation of raw and ready-to-eat foods, proper cutting-board and utensil use, and correct handwashing and glove use. 
• Must label and date all prepped and stored product and follow FIFO rotation. 
• Responsible for correct food storage, safe and correct chemical use, safe equipment operation, personal hygiene, and clean-as-you-go practices throughout the shift. 
• Must keep their station and assigned areas clean and inspection-ready at all times. Opening, Closing & Station Readiness
• Responsible for setting up their station before service — stocked, prepped to par, and at temperature — per the kitchen opening and station-setup checklists.