Le Mans Kitchen Line Cook
1/28/2026
The Line Cook assists with daily kitchen operations, including prep and service execution, while ensuring high culinary standards. They also supervise and train other kitchen staff and maintain cleanliness and food safety standards.
Working Hours
40 hours/week
Company Size
51-200 employees
Language
English
Visa Sponsorship
No
Description
About Us
We are a private, chef-driven restaurant focused on high-quality ingredients, refined technique, and exceptional hospitality. Our kitchen values collaboration, consistency, and continuous learning, and we’re looking for a motivated Line Cook to grow with our team.
Position Overview
The Line Cook supports the Executive Chef and Sous Chef in daily kitchen operations, helping maintain high culinary standards while fostering a positive, professional kitchen environment. This is an excellent opportunity for a skilled line cook or chef de partie ready to step into a leadership role.
Key Responsibilities
- Assist with daily kitchen operations, prep, and service execution
- Support menu development and seasonal specials
- Supervise and train line cooks and prep staff as needed
- Ensure consistency, quality, and presentation of all dishes
- Maintain cleanliness, organization, and food safety standards
- Assist with ordering, inventory, and waste control
- Step in to lead shifts in the absence of senior kitchen leadership
What We Offer
- Competitive Pay
- Growth and mentorship in a high-level kitchen
- Consistent scheduling and professional work environment
- Opportunity to contribute creatively and develop leadership skills
Our Employee First Initiative Benefits Include:
- Medical, Dental, and Vision Insurance
- Long and Short-Term Disability Insurance
- Voluntary Life Insurance
- 401K Retirement Plan with Match!
- 5-Day Work Weeks
- Paid Maternity Leave
- Quarterly Employee Events
- A state-of-the-art Employee Re-Charge Facility, Club95 (fully complimentary).
- A fully confidential Employee Assistance Program (for whatever life may throw at you).
- 1 WEEK of PAID Flex Time after 90 days.
- Paid Holidays after 90 days
- Paid Vacation after 1 year
- Employee discounts
- On-Site Kitchen
Requirements
- 2–4 years of professional kitchen experience
- Strong foundational cooking skills and knife work
- Previous leadership or supervisory experience preferred
- Ability to work evenings, weekends, and holidays
- Calm, organized, and team-oriented under pressure
- Passion for food, learning, and professional growth
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