Line Cook II

Description

The Firehouse Restaurant Sacramento, CA 

Full-Time / Part-Time | Hourly Schedule: Nights, weekends, and holidays required 

Pay: $23 - $25 per hour, depending on experience 

About Us

The Firehouse Restaurant is seeking an experienced Line Cook II to join our culinary team. We are looking for a dependable, skilled, and team-oriented cook who takes pride in high-quality food preparation, consistency, cleanliness, and guest satisfaction.

This position reports to the Executive Chef and supports the Executive Chef and Sous Chef in preparing assigned food items according to restaurant recipes, portion standards, sanitation requirements, and quality expectations.

Position Summary

The Line Cook II is responsible for preparing food items, maintaining station organization, following recipes and portion control guidelines, and ensuring food quality and kitchen cleanliness. The ideal candidate has strong cooking experience, understands the importance of consistency in a fine dining environment, and is comfortable working in a fast-paced kitchen.

Requirements

Essential Duties and Responsibilities

Responsibilities include, but are not limited to:

• Prepare assigned food items according to restaurant recipes, quality standards, and portion control guidelines. 
• Maintain a clean, organized, and fully stocked station throughout the shift. 
• Set up prep lists and line stations completely and accurately. 
• Maintain cooking standards to ensure high-quality food and service. 
• Work standard dinner recipes to ensure consistency in taste, presentation, portioning, and quality. 
• Monitor the quality of food products received and used. 
• Follow proper food handling, labeling, storage, and rotation procedures. 
• Follow all opening and closing kitchen procedures. 
• Maintain cleanliness and sanitation in all kitchen work areas. 
• Work effectively on broiler, sauté, and pantry stations as needed. 
• Follow all sanitary food handling procedures. 
• Communicate constructively and work cooperatively with kitchen leadership and team members. 
• Perform other duties as assigned by the Executive Chef, Sous Chef, or kitchen leadership. 

Qualifications

• Minimum of 5 years of cooking experience preferred. 
• Minimum of 2 years of fine dining experience preferred. 
• Culinary school graduate preferred, but not required. 
• Strong knowledge of kitchen equipment, including knives, pots and pans, ovens, grills, food processors, and slicers. 
• Ability to follow recipes, prep lists, and portion control standards. 
• Ability to work nights, weekends, and holidays. 
• Strong attention to detail and commitment to quality. 
• Must be team-oriented, dependable, and professional. 
• Ability to solve problems quickly and act responsibly. 
• Must be guest-focused and committed to excellent service. 

Physical Requirements and Work Environment

• Ability to lift a minimum of 50 pounds. 
• Ability to stand and move at a fast pace for the entire shift. 
• Ability to balance, lift, bend, kneel, stoop, and wipe. 
• Ability to hear and speak clearly. 
• Ability to work in a kitchen environment with temperature fluctuations during the shift. 

What We’re Looking For

We are looking for someone who:

• Takes pride in food quality and consistency. 
• Works well under pressure. 
• Communicates professionally with the team. 
• Maintains a clean and organized station. 
• Understands the importance of guest satisfaction. 
• Brings a positive attitude and strong work ethic to every shift.