Line Cook at High 5 Hospitality LLC

Salisbury, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Sanitation, Food safety, Inventory management, Plating, Kitchen equipment operation, Quality control, Teamwork, Time management, Attention to detail

Industry

Hospitality

Description

Description We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Heart of House plays a vital role in supporting the day-to-day operations, ensuring that all behind-the-scenes functions are executed efficiently and to the highest standard. These positions are responsible for maintaining cleanliness, assisting in food preparation, managing inventory, or performing maintenance tasks that support the smooth running of guest-facing services. They are also responsible for plating entrees so they are appealing to the eye and represent the quality and integrity of the dish. Though not in direct contact with customers, Heart of House staff ensure that all operational systems run smoothly to enhance the overall guest experience which in turn creates guest loyalty by consistently and accurately preparing food. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Food Preparation: Prepare, cook, and plate food to the standards set by the head chef or management. Follow the LDIR standard on all prepared products; label, date, initial, and rotate. Follow recipes and adjust based on guest requests (e.g., dietary restrictions). Assist in preparing ingredients (chopping, marinating, etc.) for dishes. Maintain and record proper temperature controls Carry out other duties assigned by the manager on duty and/or the kitchen manager. Quality Control: Ensure all food leaving the kitchen meets the quality standards of the restaurant, including presentation and taste. Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified Check ingredients for freshness before use and discard expired or spoiled items. Cleanliness and Sanitation: Maintain a clean and organized workspace in compliance with food safety regulations. Follow proper hygiene procedures (washing hands, wearing gloves, sanitizing surfaces) during food preparation. Stock Management: Assist with inventory management, keeping track of stock levels and notifying management when supplies are low. Assist with receiving and storing deliveries, checking for accuracy and quality. Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures. Equipment Maintenance: Operate kitchen equipment (stoves, ovens, grills, etc.) safely. Report any faulty equipment to the kitchen manager or maintenance staff. Skills and Abilities Required Ability to work in a fast paced team environment Knowledgeable of proper sanitation, food safety, and security procedures Ability to follow written and oral instructions in English. Knowledge of service standards and systems The physical demands for this position are to stand, walk, bend, lift at least 25-50 pounds, and move on an ongoing basis during working hours within a fast paced environment. Ability to access online scheduling apps. Education and Experience Required Prefer 3-5 years prior heart of house experience in a full service restaurant Serve Safe certification preferred We offer Competitive pay Discounted meals Tuition Reimbursement Benefits and PTO (based on meeting hours requirements) Values - based leadership Opportunity for Advancement Flexible scheduling

Responsibilities

The line cook is responsible for preparing, cooking, and plating food according to restaurant standards while maintaining a clean and organized workspace. They also assist with inventory management, equipment maintenance, and ensuring all food products meet quality and safety guidelines.