Line Cook

About Company:

Embergrove Hospitality is an independent, nimble, and gritty hospitality management company that proudly oversees 12 distinctive hotel locations, along with several bars and restaurants across the Midwest. Rooted in genuine, from-the-heart hospitality, the Embergrove team blends ingenuity, transparency, and hard work to deliver memorable guest experiences and strong business results.

With deep Midwestern roots and a hands-on approach, Embergrove manages every property with an entrepreneurial spirit—combining creative strategy, disciplined revenue management, and in-house marketing expertise. From boutique hotels to full-service properties, each location reflects Embergrove’s belief that exceptional hospitality starts with authentic people, thoughtful service, and relentless dedication to excellence.

About the Role:

As a Line Cook within a management company overseeing diverse food service operations, you will play a critical role in preparing high-quality meals that meet established standards of taste, presentation, and safety. Your work will directly impact customer satisfaction and the overall reputation of the enterprise's culinary offerings. You will be responsible for efficiently executing menu items during service hours while maintaining cleanliness and organization in your workstation. Collaboration with kitchen staff and management is essential to ensure smooth kitchen operations and timely food delivery. Ultimately, your contribution will support the company’s goal of delivering exceptional dining experiences across its managed establishments.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working as a line cook or in a similar food preparation role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications:

• Culinary school certification or formal culinary training.
• Experience working in a management company or multi-unit food service environment.
• Familiarity with inventory control and kitchen equipment maintenance.
• Certification in food handling or ServSafe.
• Strong teamwork and communication skills.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality specifications.
• Maintain cleanliness and organization of the kitchen line and equipment throughout shifts.
• Ensure all food is stored, handled, and prepared in compliance with health and safety regulations.
• Coordinate with other kitchen staff to manage food orders and maintain efficient workflow during peak hours.
• Assist in inventory management by reporting low stock and minimizing food waste.
• Follow all company policies and procedures related to food preparation and kitchen safety.
• Participate in ongoing training and development to improve culinary skills and knowledge.

Skills:

The required skills such as food preparation techniques, time management, and adherence to safety standards are essential for daily kitchen operations, ensuring meals are prepared efficiently and safely. Attention to detail is critical when following recipes and maintaining cleanliness to meet quality and health regulations. Preferred skills like inventory management and equipment knowledge help optimize kitchen resources and reduce downtime. Effective communication and teamwork skills facilitate coordination with colleagues, enabling smooth service during busy periods. Continuous learning and adaptability allow the line cook to improve culinary techniques and contribute positively to the kitchen environment.