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JOB TITLE – Line Cook

DEPARTMENT – The Roof

REPORTS TO – Sous Chef/Executive Chef

 
SUMMARY 
The Line Cook plays a key role in delivering the exceptional fine dining experience for which The Roof Restaurant is known. Working under the direction of the Executive Chef and Sous Chef, this position is responsible for preparing menu items to exacting standards, maintaining a clean and organized station, and working efficiently to ensure timely service. The ideal candidate is skilled, dependable, and passionate about creating high-quality dishes that meet the restaurant’s culinary vision.

 
JOB ENVIRONMENT 
Primarily works indoors in a high-pressure, fast-paced kitchen environment. Frequently exposed to heat, steam, sharp utensils, and commercial kitchen equipment. Requires the ability to work evenings, weekends, and holidays. Physical demands include standing for extended periods, lifting and carrying up to 50 pounds, and safely operating kitchen tools and appliances.

SKILLS, EDUCATION AND QUALIFICATIONS 

•         3+ years of prior line cook experience in a fine dining or upscale restaurant preferred

•         Strong understanding of culinary techniques, knife skills, and kitchen safety practices

•         Ability to follow detailed recipes and plating specifications

•         High attention to detail and commitment to consistent quality

•         Strong time management skills with the ability to handle multiple orders under pressure

•         Ability to work collaboratively in a team-oriented environment

•         ServSafe certification or equivalent food handler’s permit preferred

•         Punctual, dependable, and willing to learn

ESSENTIAL FUNCTIONS 

•         Prepare and cook menu items according to established recipes, plating guidelines, and portion controls

•         Maintain a clean, organized, and fully stocked station before, during, and after service

•         Monitor food quality, taste, and presentation to ensure consistency with restaurant standards

•         Assist with prep work, including chopping, marinating, and portioning ingredients

•         Adhere to all food safety and sanitation regulations

•         Communicate effectively with chefs, servers, and other kitchen staff to ensure smooth service flow

•         Assist in receiving and storing deliveries, checking for quality and accuracy

•         Support other stations and assist with special projects or events as assigned

COMPENSATION

$22.00/hour - $25.00/hour. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

·       May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

·       Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.