Line Cook - Now Hiring

Location: Winter Park, Florida
Department: Back of House (BOH)
Reports to: Chef / Kitchen Manager

Position Overview

The Kitchen Line / Prep Cook is responsible for executing menu items consistently, efficiently, and to New General's quality standards while completing daily food preparation and maintaining an organized, clean, and well-stocked kitchen.

This role requires a minimum of one year of professional line cook experience, urgency, attention to detail, strong time management, and the ability to work efficiently in a fast-paced café environment.

Success is measured not only by the quality of the food but also by speed of execution, ticket times, consistency, and adherence to established kitchen systems.

Key Responsibilities

1. Line Execution & Service

• Execute menu items according to established recipes, preparation methods, portion sizes, and plating standards.
• Maintain speed, urgency, and accuracy throughout service to meet established ticket-time expectations.
• Manage multiple tickets simultaneously while maintaining consistent food quality and presentation.
• Keep the line properly stocked, organized, and ready for service.
• Communicate proactively with the kitchen team and Front of House regarding ticket timing, shortages, modifications, and issues affecting service.
• Maintain consistency across every order, every shift.

2. Daily Prep & Production

• Complete daily prep lists and production priorities according to business volume and established pars.
• Prepare ingredients, sauces, dressings, spreads, and other menu components according to recipes and standards.
• Ensure adequate product availability for anticipated sales without unnecessary overproduction or waste.
• Identify low inventory, prep shortages, and potential sellouts before they affect service.
• Support opening, shift transitions, and closing responsibilities as assigned.

3. Kitchen Organization & Food Safety

• Follow all food safety, sanitation, and temperature-control requirements.
• Properly label, date, store, and rotate ingredients using FIFO (first in, first out).
• Maintain clean and organized workstations, refrigeration, storage areas, and shared equipment.
• Receive and properly store deliveries, verifying product quality and communicating discrepancies.
• Follow established procedures for waste tracking, product handling, and inventory management.

4. Teamwork & Accountability

• Work collaboratively with the Chef / Kitchen Manager and the entire BOH team to meet daily production and service goals.
• Follow prep lists, recipes, pars, checklists, and established kitchen systems.
• Take ownership of assigned responsibilities and complete tasks accurately and on time.
• Communicate issues promptly rather than allowing them to affect service or the guest experience.
• Maintain a professional, solutions-oriented attitude and contribute to a respectful, accountable workplace.
• Accept direction and coaching, respond constructively to feedback, and continuously improve execution.

Qualifications

• Minimum of 1 year of professional line cook experience required.
• Demonstrated ability to execute menu items efficiently and consistently in a fast-paced kitchen.
• Strong organizational skills and the ability to prioritize multiple tasks.
• Proven urgency, reliability, attention to detail, and commitment to food quality.
• Ability to follow recipes, portion standards, and established kitchen procedures.
• Strong communication and teamwork skills.
• Ability to stand for extended periods and lift up to 50 pounds.
• Availability for early mornings, weekends, and holidays as required.
• Food safety certification, such as ServSafe, preferred.

Standards for Success

Success in this position requires more than preparing great food. It requires consistent execution, efficiency, urgency, and speed.

The successful candidate:

• Meets established ticket-time expectations without compromising quality.
• Executes every menu item to the same recipe, portion, and presentation standard.
• Completes prep on time and anticipates production needs based on pars and expected sales.
• Keeps the kitchen organized, clean, stocked, and ready for service.
• Communicates shortages and operational issues before they become problems.
• Takes ownership of responsibilities and follows established systems without relying on constant reminders.

The standard: Great food must also be executed with consistency, efficiency, and speed. Every team member is accountable for supporting a kitchen that is prepared, organized, and capable of delivering the New General guest experience on every shift.

Required qualifications:

• Legally authorized to work in the United States

Preferred qualifications:

• 18 years or older