Line Cook
Line Cook Job Description
Essential Job Function:
The Line Cook is the engine of our culinary operation. Because we juggle three service styles—upscale casual Italian in the restaurant , high-volume picnic fare in the park, & banquet food for private events—our Line Cooks must be versatile, fast, and high energy.
Significant fluctuations in volume from shift to shift, result in Line Cooks being asked to work multiple stations during low-volume shifts. This includes jumping on the dish station to clear dishes when there are no tickets hanging or prep work to be done.
While the primary role of a Line Cook is the consistent execution of recipes developed by the Executive Chef, keeping a clean and safe workstation and applying that clean and safe mentality to the entire BoH area is a huge part of the job.
What’s the Pay Rate?
The culinary team at Brambly Park works a dual pay rate structure. This means that the team gets paid more for peak volume shifts than they do for low volume shifts. Line Cooks that work Friday, Saturday, and Sunday can expect to be paid a minimum of $21 per hour (more if the cook is capable of working multiple stations). Monday-Thursday shifts pay a minimum of $17 per hour (more if the cook is capable of working multiple stations.
What’s in a Day/Week?
A Line Cook shift can be as short as six hours and as long as ten hours. During any shift longer than 8 hours, a Line Cook will be allowed a 30 minute, unpaid break as well as two 15 minute paid breaks. All breaks must be cleared by the manager on duty prior to taking them. Any uncleared breaks, which involve periods of 15 minutes or longer when no work product is being completed, will result in adjustments to remove the unauthorized break time from the employee's time card. Multiple instances of unauthorized breaks will result in loss of shifts and/or termination.
Full-time Line Cooks should plan to work 35-40 hours during the on-season and, because the "Park" side of our business thrives on sunshine and weekends, availability on Friday, Saturday, and Sunday is a non-negotiable part of our culture. We believe in "earning the midweek off" by crushing the high-volume weekend rushes together. Peak shifts (Friday evening, Saturday all-day, and Sunday brunch, can be high-octane. Placing a priority on "Mise en Place" - prepping your station to the exact specifications provided by your supervisor - at the beginning of a shift will help ensure you are prepared for the demands of a potentially very high-volume service. Once the tickets start to roll in, keeping your ears open, focusing on working the tickets, moving with urgency, and communicating with the Expo are the ways to ride out the rush like a champ.
During high-volume shifts, Line Cooks will need to prepare food for tickets at a fast enough pace that they are only able to work their designated station(s). The hierarchy of priorities is typically meeting the demands of the tickets currently ordered, followed by meeting the demands of the prep list provided by your supervisor, followed by helping on other stations, including the dish station, when other priorities are completed.
Line Cooks at Brambly Park acknowledge that their employer expects them to stay busy and be productive throughout the entirety of their shifts, even on the slow shifts that don’t involve cooking food non-stop. This means that, during low volume shifts, we expect Line Cooks to be looking for things to do once the list provided by their supervisor is completed. Throughout your time here, you’ll likely rotate between stations, keeping your skills sharp across different cooking techniques.
Key Responsibilities (Broken into Three Categories)
- Culinary Execution & Consistency
- Prepare all menu items to the exact specifications of Brambly Park recipe cards.
- Master the nuances between the three menus: ensuring the "upscale casual" plating is refined while the "picnic fare" remains durable and portable.
- Maintain a "perfect every time" mentality—if a dish isn't right, it doesn't leave the window.
- Station Ownership & Sanitation
- Set up and break down stations according to Brambly Park standards (Mise en place is religion here).
- Follow strict FIFO (First In, First Out) rotation to minimize waste and ensure freshness.
- Maintain a "clean as you go" workflow, ensuring your station and shared walk-ins meet all health and safety regulations.
- Team Synergy & Growth
- Communicate clearly with the "Wheel" (Expeditor) and fellow line cooks to ensure timing is synchronized.
- Assist prep teams or other stations during lulls in service.
- Participate in tastings for new seasonal menu items and provide feedback on station efficiency.
What Traits Do I Need?
Grace Under Pressure
Brambly Park is high-volume. When the park is full and the dining room is sat, the tickets can feel relentless. We need cooks who stay calm, keep their "head on a swivel," and maintain a positive attitude when the heat is on.
Teachable Spirit
Our Executive Chef and Sous Chefs are mentors. We want cooks who are eager to learn new techniques and who take constructive feedback personally—not as a critique, but as a tool for growth.
Relentless Consistency
The 100th dish of the night should look and taste exactly like the first. We value the "pro" who finds pride in the repetitive perfection of a well-executed station.
Attention to Detail
Whether it’s the way herbs are chiffonaded or the internal temp of a protein, you notice the small things that others might skip. You understand that "good enough" is the enemy of “great.”
Required Qualifications
- 1–3 years of experience in a high-volume, scratch kitchen.
- Reliable transportation (Essential for early prep or late close shifts).
- Physical Stamina: Ability to stand for 8+ hours and lift up to 50 lbs.
- Basic Tech Literacy: Comfort using Toast (for KDS/ticket management).
- ServSafe Food Handler Certification (or willingness to obtain within 30 days).
- Knife Skills: Proficiency with basic cuts and safety.
- Adaptability: Ability to switch gears between a refined dinner service and a high-speed "picnic" rush.
In Summary
Brambly Park is ready to offer a premier Line Cook employment experience. We are accomplishing that by offering set schedules, weekly paydays, PTO, health benefits, retirement benefits, educational opportunities, and placing a priority on a safe and happy work environment. A Line Cook’s end of this bargain is to do the following on every shift:
- Show up on time and in a positive mindset
- Stay active throughout the shift, looking for ways to stay busy, learn, and improve
- Cook with love and with consistency that meets our standard of quality
- Treat all of your coworkers with compassion and respect
- Have a “How can I help?” attitude in regards to every station in the restaurant