Line Cook

About Us  

DARTCOR HOSPITALITY

Dartcor Hospitality transforms workplaces into communities where hospitality fuels connection, culture, and performance. Our workplace dining experiences are more than a meal—they're catalysts for connection. Through chef-driven food, wellness-focused offerings, and intentional design, we create spaces that energize teams, foster belonging, and strengthen workplace culture throughout the day.

OUR FAMILY
Part of the Dartcor Enterprises Ecosystem.
Dartcor Hospitality is proud to be part of the Dartcor Enterprises family—a purpose-led organization redefining hospitality as a force for connection, culture, and community. Alongside our sister brands, Chelsea Hospitality Group and Ōme Caterers, we’re part of a broader ecosystem that brings hospitality to life across workplace, event, and dining experiences.

Together, we’re reimagining what hospitality can do—for people, for places, and for the future.

What You’ll Do:

• Food Preparation & Execution:
  Follow established recipes and portion controls to ensure consistency in taste and appearance.
  Accurately prepare and cook assigned menu items while maintaining high-quality standards.
  Assist with mise en place, including chopping, slicing, and prepping ingredients as directed by the Sous Chef or Executive Chef.
  Maintain proper cooking techniques and timing to ensure orders are completed efficiently.

• Kitchen Operations & Efficiency:
  Execute assigned opening and closing duties according to ServeSafe guidelines and company protocols.
  Collaborate with the culinary team to ensure timely, organized, and coordinated kitchen operations during service.
  Monitor inventory levels and communicate shortages or equipment issues to the Sous Chef in a timely manner.
  Organize, label, and store ingredients and prepared items according to food safety standards.
• Quality Control & Consistency:
  Taste all prepared food to ensure dishes meet quality, flavor, and presentation standards.
  Adjust seasonings, textures, and presentations according to restaurant specifications and guest requests.
  Immediately report any inconsistency in product quality to the Sous Chef or Executive Chef.
• Staffing and Safety:
  Follow health department regulations, ServeSafe guidelines, and food safety standards.
  Maintain a clean and sanitized workstation, ensuring tools and equipment are cleaned and stored properly at the end of each shift.
  Adhere to safety protocols when handling knives, hot surfaces, and equipment to prevent injuries.
  Report accidents, injuries, or hazardous conditions to management immediately.

What We Need From You:

• At least 1 year of kitchen experience.
• Ability to obtain a valid ServeSafe Certificate within 30 days of hire.
• Must have a valid driver’s license and clean driving record.
• Ability to work weekends and holidays as needed.
• Physical ability to stand and walk for extended periods and work in varying temperatures.
• Ability to lift up to 50 lbs. from ground to overhead for moderate distances.
• Ability to push and pull forces of up to 50 lbs.

What You’ll Get From Us:

• Competitive hourly pay. $18.00- $21.00 per hour
• Comprehensive Medical, Dental, Life, and Vision insurance.
• 401(k) plan to help you save for the future.
• Paid time off to maintain a healthy work-life balance.
• A supportive team environment with growth and learning opportunities.