Line Cook at Won't Stop Operations

Zionsville, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

19.0

Posted On

12 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Following Instructions, Recipe Execution, Attention To Detail, Fast-Paced Environment, Knife Skills, Equipment Operation, Teamwork, Communication Skills, Integrity, Reliability, Food Safety, Sanitation, Stock Rotation, Prioritization

Industry

Restaurants

Description

Description The Line Cook plays a vital role in maintaining the consistency, quality, and integrity of Won’t Stop Hospitality’s culinary operations. Detail-oriented, organized, and calm under pressure, the Line Cook executes each dish with precision and pride. This position supports the kitchen team by producing high-quality, consistent menu items that reflect our radically different and radically better brand promise. The Line Cook upholds all safety, sanitation, and food handling standards while contributing to a clean, cohesive, and professional kitchen environment. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Execute tasks as assigned by the Kitchen Manager or Shift Lead. Wash, chop, measure, and prepare ingredients according to recipes and portion standards. Label, date, and properly store all prepared food items to ensure freshness and compliance with food safety guidelines. Follow company recipes and procedures with zero compromise on quality or safety. Maintain a clean, sanitized, and organized prep area and assist with dishwashing or line support as needed. Ensure proper rotation of stock (FIFO) to minimize waste and maintain freshness. Assist in receiving, unpacking, and storing deliveries in an organized manner. Work collaboratively with the BoH team to ensure timely completion of prep tasks and smooth shift transitions. Practice “clean as you go” habits and complete assigned closing or side work duties. Uphold all company food safety, sanitation, and labeling policies. Other kitchen-related duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES Ability to follow instructions and recipes accurately. Strong attention to detail with consistent execution of prep standards. Ability to work in a fast-paced environment with multiple priorities. Basic knife skills and knowledge of kitchen equipment operation. Team-oriented with strong interpersonal and communication skills. High integrity, reliability, and openness to feedback. SUPERVISORY RESPONSIBILITIES: This position does not have direct supervisory responsibilities but is expected to work collaboratively under the direction of the Kitchen Manager and BoH Shift Lead. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. EDUCATION and/or EXPERIENCE: Previous restaurant or kitchen experience preferred. Must demonstrate basic understanding of food handling, sanitation, and prep procedures. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice. MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

The Line Cook is responsible for executing assigned tasks from the Kitchen Manager or Shift Lead, which includes preparing ingredients according to recipes, labeling food, and maintaining sanitation standards. This role supports the kitchen team by producing high-quality, consistent menu items while adhering to all safety and food handling policies.