Seasonal Line Cook

🎯 Role Definition

Are you a culinary professional with a passion for fresh ingredients and a drive for excellence? We are actively searching for a talented and energetic Seasonal Line Cook to become a vital part of our kitchen brigade for the upcoming busy season. The ideal candidate is a team player who thrives under pressure, maintains impeccable standards of quality and cleanliness, and can consistently produce high-quality dishes in a fast-paced setting. You will be responsible for preparing and executing our chef-driven menu, working collaboratively with a team of dedicated professionals to create unforgettable dining experiences for our guests. This is a fantastic opportunity to sharpen your skills, work with premium seasonal products, and contribute to a celebrated culinary program.

📈 Career Progression

Typical Career Path

Entry Point From:

Prep Cook
Culinary School Graduate / Intern
Experienced Dishwasher with culinary ambition

Advancement To:

Line Cook (Full-Time/Year-Round)
Lead Line Cook / Chef de Partie
Sous Chef

Lateral Moves:

Banquet Cook
Pastry Cook

Core Responsibilities

Primary Functions

Masterfully prepare and execute high-quality dishes from your assigned station (e.g., Sauté, Grill, Garde Manger) according to our established recipes and standards.
Set up, stock, and organize your station with all necessary ingredients, supplies, and equipment before the start of service.
Execute high-volume food production with exceptional precision, speed, and an unwavering commitment to quality and consistency.
Adhere strictly to detailed recipes, portion control guidelines, and presentation specifications as set forth by the Executive Chef and Sous Chef.
Ensure all food products are handled, stored, and rotated correctly following industry-best practices, including HACCP and FIFO procedures.
Maintain an impeccably clean, organized, and sanitary work environment, including all surfaces, equipment, and storage areas throughout your shift.
Operate and properly maintain a variety of standard and advanced kitchen equipment, ensuring safe and efficient use at all times.
Assist with the thorough cleaning, sanitation, and organization of the entire kitchen, walk-in coolers, and dry storage areas as directed.
Comply diligently with all food safety, sanitation regulations, and company policies, maintaining a current food handler's certification.
Plate dishes with an artistic touch and consistent presentation, ensuring they meet the restaurant's high visual and quality standards before leaving the kitchen.
Communicate clearly and effectively with front-of-house staff to manage ticket times, coordinate course-firing, and ensure a smooth, seamless flow of service.
Receive, inspect, and properly store incoming food and supply deliveries, verifying order accuracy and product quality against invoices.
Monitor food stock levels at your station, promptly reporting any shortages or quality issues to the Sous Chef to prevent service disruptions.
Skillfully prepare and execute daily or weekly specials as directed by senior culinary leadership, showcasing seasonal ingredients.
Thoughtfully and accurately accommodate guests' dietary restrictions and special requests, communicating clearly with servers and chefs.
Actively participate in daily pre-shift "line-up" meetings to review menu changes, 86'd items, specials, and service notes.
Perform all end-of-shift closing duties, including deep cleaning your station, proper food storage, restocking, and preparing for the next shift.
Foster a positive, collaborative, and professional kitchen culture through proactive communication, mutual respect, and a strong sense of teamwork.
Efficiently manage multiple tickets and cooking tasks simultaneously in a high-pressure, fast-paced environment without sacrificing quality or composure.
Follow all closing procedures to ensure the station is clean, restocked, and prepared for the following day's service.

Secondary Functions

Assist with monthly and weekly inventory counts to help manage costs and ordering.
Contribute creative ideas for menu development, daily specials, and seasonal dish concepts.
Support the training and onboarding of new seasonal kitchen staff or culinary interns.
Assist other kitchen stations during peak times or as needed to support the team and ensure efficient service.

Required Skills & Competencies

Hard Skills (Technical)

Proficiency in a wide range of cooking methods, including grilling, sautéing, poaching, braising, roasting, and frying.
Advanced knife skills for precise, efficient, and safe butchery and vegetable preparation.
Strong, demonstrable understanding of food safety and sanitation standards (ServSafe certification is a major plus).
Experience with the operation and cleaning of professional kitchen equipment (combi-ovens, slicers, fryers, etc.).
Foundational knowledge of classic mother sauces, stocks, and modern culinary techniques.
Ability to read, interpret, and consistently follow standardized recipes and production sheets.
Competency in butchering meats and filleting fish.

Soft Skills

Exceptional time management and organizational abilities, particularly during high-volume service.
Strong verbal communication skills and the ability to work collaboratively and respectfully within a diverse team.
High level of resilience and the ability to maintain composure and a positive attitude under pressure.
A keen eye for detail and a deep commitment to consistency and high-quality presentation.
Adaptability and a willingness to learn new techniques and assist in different areas of the kitchen as needed.
A strong work ethic and sense of urgency.
Problem-solving skills to address kitchen challenges as they arise.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent GED.

Preferred Education:

Certificate or Associate's Degree from an accredited Culinary Arts program.

Relevant Fields of Study:

Culinary Arts
Hospitality Management

Experience Requirements

Typical Experience Range:

1-3 years of progressive experience as a line cook in a professional, full-service restaurant kitchen.

Preferred:

Experience in a high-volume seasonal resort, fine-dining establishment, or chef-driven restaurant is highly desirable.