Line Cook
Full TimeJob Overview
A Taste of Who We Are:
Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.
Our Mission
Delight our guest. Every meal. Every day.
Our Core Values
Our Core Values
Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.
Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences.
Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.
Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.
The Experience You’ll Create:
The Line Cook is an essential member of the culinary team, responsible for both daily production prep and executing dishes during service. This position supports a multi-outlet pickleball facility that includes a grab-and-go market, an order-and-pickup restaurant, and private/event catering.
The ideal candidate has strong cooking skills, excellent time management, and a team-first attitude. This individual must be comfortable with both high-volume production tasks and fast-paced line service. The Line Cook works closely with the Sous Chef, Executive Chef, and fellow kitchen staff to deliver consistent, high-quality food and maintain a positive, efficient kitchen environment.
Key Responsibilities:
Key Responsibilities:
Line Cooking:
- Execute menu items during service with accuracy, speed, and consistency.
- Operate assigned stations (grill, sauté, fry, garde manger, etc.) according to kitchen standards.
- Ensure proper seasoning, cooking techniques, and plating for all dishes.
- Maintain clean, organized, and fully stocked stations throughout service.
- Assist in expediting food orders as needed.
Production & Prep Work:
- Complete daily prep lists, production tasks, and batch cooking according to standardized recipes.
- Perform knife work with precision and safety, including chopping, slicing, dicing, and portioning.
- Prepare ingredients for grab-and-go items, restaurant menu components, and event-related food production.
- Follow established prep procedures (labeling, dating, storage, and rotation using FIFO).
Quality Control & Standards:
- Ensure all food leaving the kitchen meets quality, freshness, and presentation standards.
- Follow portion control guidelines to maintain consistency and manage food costs.
- Report any product quality issues to the Sous Chef or Executive Chef immediately.
Teamwork & Communication:
- Work collaboratively with the entire kitchen team to meet production and service goals.
- Communicate clearly and professionally with supervisors and teammates, especially during busy service periods.
- Assist with cross-training and support other stations when needed.
- Maintain a positive attitude and contribute to a respectful, professional kitchen culture.
Safety, Cleanliness & Compliance:
- Follow all ServeSafe and health department regulations regarding sanitation, food handling, and safety.
- Keep workstations, equipment, and storage areas clean and organized at all times.
- Properly operate, clean, and store kitchen tools and machinery.
- Uphold all kitchen policies, procedures, and standards as defined by management.
Ingredients for Thriving:
Required:
- Minimum 1 year of experience as a line cook, production cook, or equivalent role.
- Strong cooking fundamentals and the ability to execute varied menu items consistently.
- Excellent time management and multitasking skills.
- Team-oriented mindset with strong communication skills.
- ServeSafe Certified or willingness to become certified within 60 days of employment.
- Availability to work evenings, weekends, holidays, and event days as needed.
Preferred:
- Experience in country clubs, resorts, or multi-outlet operations.
- Familiarity with both line service and high-volume production environments.
- Understanding of basic food costing, batch cooking, and station organization.
Physical Requirements:
- Ability to stand, walk, and cook for extended periods.
- Ability to lift up to 50 lbs. and perform repetitive tasks safely.
- Capacity to work in a fast-paced, high-heat kitchen environment.