Titan Hospitality
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Line Cook
role at
Titan Hospitality .
AI-powered advice is available for this job. Your pay will be based on your skills and experience.
Base pay range $15.00/hr - $18.00/hr
Line Cook Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Perform additional duties related to food preparation, final plate production, plating, garnishing, and the preparation of appropriate garnishes for all hot menu item plates.
Duties & Responsibilities
Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to standardized restaurant recipes.
Assume 100% responsibility for the quality of products served.
Comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure smooth service periods.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat‑top ranges, and refrigeration equipment.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
Follow proper plate presentation and garnish setup for all dishes.
Handle, store, and rotate all products properly.
Assist in food‑prep assignments during off‑peak periods as needed.
Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by Chef or Manager on Duty.
Qualifications
Minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Clear and effective communication skills.
Ability to reach, bend, stoop, and frequently lift up to 40 pounds.
Ability to work in a standing position for long periods of time.
Exceptional hygiene and grooming habits.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
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Line Cook
role at
Titan Hospitality .
AI-powered advice is available for this job. Your pay will be based on your skills and experience.
Base pay range $15.00/hr - $18.00/hr
Line Cook Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Perform additional duties related to food preparation, final plate production, plating, garnishing, and the preparation of appropriate garnishes for all hot menu item plates.
Duties & Responsibilities
Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to standardized restaurant recipes.
Assume 100% responsibility for the quality of products served.
Comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure smooth service periods.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat‑top ranges, and refrigeration equipment.
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
Follow proper plate presentation and garnish setup for all dishes.
Handle, store, and rotate all products properly.
Assist in food‑prep assignments during off‑peak periods as needed.
Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by Chef or Manager on Duty.
Qualifications
Minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Clear and effective communication skills.
Ability to reach, bend, stoop, and frequently lift up to 40 pounds.
Ability to work in a standing position for long periods of time.
Exceptional hygiene and grooming habits.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
#J-18808-Ljbffr