Line Cook

Line Cook Job Description
The Boars Nest – Campbell, Texas
Position Summary
The Line Cook prepares menu items according to established recipes, portion standards, food safety requirements, and ticket times. This position supports kitchen operations by maintaining organized workstations, following preparation procedures, and coordinating with kitchen staff during service periods.

Primary Responsibilities
• Prepare food items according to recipes, cooking procedures, and presentation standards.
• Operate grills, fryers, ovens, flat tops, and other kitchen equipment safely and efficiently.
• Read and complete food orders from ticket systems within established service timelines.
• Portion and plate menu items according to specifications.
• Maintain station setup, stocking levels, and ingredient organization before, during, and after service.
• Perform food preparation tasks including cutting, portioning, marinating, mixing, and labeling products.
• Monitor product quality, temperatures, and holding times throughout shifts.
• Follow sanitation procedures for food handling, storage, and workstation cleaning.
• Clean kitchen equipment, utensils, prep areas, and cooking surfaces according to closing and opening procedures.
• Rotate inventory using FIFO (First In, First Out) procedures.
• Report low inventory levels, equipment issues, and food quality concerns to kitchen management.
• Coordinate with kitchen staff to maintain workflow during peak operating periods.
• Follow all company policies, health department regulations, and workplace safety procedures.

Required Qualifications
• Ability to work in a fast-paced kitchen environment.
• Ability to stand for extended periods.
• Ability to lift and carry kitchen supplies and food products.
• Basic understanding of food safety and sanitation procedures.
• Ability to follow written and verbal instructions.
• Reliable attendance and punctuality.

Preferred Qualifications
• Previous experience in a commercial kitchen or restaurant environment.
• Experience operating commercial kitchen equipment.
• Food Handler Certification, if required by local regulations.

Work Environment
• Exposure to heat, steam, grease, and kitchen equipment.
• Frequent standing, walking, bending, lifting, and repetitive motions.
• Evening, weekend, and holiday shifts may be required based on business operations.

Reporting Structure
Reports directly to the Kitchen Manager or General Manager.