Smashin Crab is seeking dependable, skilled, and energetic Line Cooks to support our high-volume Cajun seafood kitchen.
This position is responsible for preparing ingredients and stations before service, executing menu items according to company recipes, cooking dine-in and takeout orders, shucking oysters, portioning products, maintaining food quality, and keeping the kitchen clean, stocked, and organized.
The ideal candidate works with urgency, follows food-safety standards, communicates well with the team, and takes pride in preparing consistent, high-quality food.
- Set up assigned kitchen stations before service begins.
- Prepare ingredients and menu components according to prep lists, recipes, and anticipated business levels.
- Portion seafood, proteins, vegetables, sauces, sides, and other products for service.
- Shuck oysters safely and efficiently according to company standards.
- Prepare and organize seafood-boil ingredients, seasonings, sauces, and add-ons.
- Stock stations with the required food, utensils, pans, containers, and supplies.
- Verify that equipment is operating properly and stations are clean, organized, and ready for service.
- Communicate product shortages, quality concerns, or equipment issues to management before service.
- Cook dine-in, takeout, delivery, and online guest orders accurately and efficiently.
- Prepare menu items according to established recipes, portion standards, presentation guidelines, and ticket instructions.
- Read and accurately execute guest modifications and allergy instructions.
- Maintain consistency in flavor, appearance, temperature, portion size, and food quality.
- Coordinate timing with other kitchen stations to ensure complete orders are ready together.
- Monitor ticket times and communicate delays, missing items, or production concerns promptly.
- Assist with front-of-house expo communication when order clarification is needed.
- Replenish prepared products and ingredients throughout service as needed.
Safely and properly operate assigned commercial kitchen equipment, including:
- Grills
- Flat-top griddles
- Fryers
- Burners
- Burners used for large seafood-boil pots
- Large boil pots
- Steam tables
- Deli and refrigerated preparation tables
- Hot boxes
- Coolers
- Freezers
- Dishwashing equipment
- Other approved kitchen tools and equipment
Additional responsibilities include:
- Follow all operating, shutdown, cleaning, and safety procedures for kitchen equipment.
- Use caution when working with open flames, hot oil, steam, boiling liquids, hot pots, and heated surfaces.
- Report damaged, unsafe, or malfunctioning equipment to management immediately.
- Assist with routine equipment cleaning and preventative care.
- Stock and restock food, supplies, utensils, and back-of-house work areas throughout the shift.
- Monitor product levels and communicate preparation or ordering needs to management.
- Assist with receiving, inspecting, organizing, and putting away vendor deliveries.
- Verify delivered products for quality, quantity, temperature, and visible damage.
- Store products promptly in the appropriate dry-storage, refrigerated, or frozen location.
- Properly label, date, store, and rotate all food products using FIFO procedures.
- Inspect products for freshness, quality, proper temperature, and expiration dates.
- Maintain clean and organized coolers, freezers, shelving, storage areas, and preparation stations.
- Follow all company recipes, food-preparation procedures, sanitation standards, and workplace-safety requirements.
- Maintain required food temperatures during storage, preparation, cooking, holding, cooling, and reheating.
- Prevent cross-contamination by following proper storage, sanitation, glove-use, and utensil procedures.
- Follow approved procedures for handling seafood, raw proteins, shellfish, and ready-to-eat foods.
- Follow all allergy-awareness and allergy-communication procedures.
- Use approved chemicals properly and maintain required sanitation concentrations.
- Keep workstations, cutting boards, utensils, equipment, and food-contact surfaces clean and sanitized.
- Immediately report food-safety, sanitation, allergen, or product-quality concerns to management.
- Complete all assigned opening, closing, running side-work, and deep-cleaning checklists.
- Clean and sanitize cooking equipment, preparation areas, storage areas, shelving, walls, floors, and drains.
- Wash dishes, cookware, utensils, containers, and kitchen tools as needed.
- Remove trash and replace liners throughout the shift.
- Clean spills promptly and maintain clear, safe kitchen walkways.
- Break down and clean assigned stations at the end of service.
- Properly cool, label, store, or discard remaining food according to company procedures.
- Assist with additional cleaning and maintenance tasks as assigned.
- Communicate effectively with cooks, dishwashers, expo staff, servers, HEBR team members, bartenders, and managers.
- Assist other stations when business needs require.
- Respond professionally to recipe corrections, ticket issues, guest modifications, and manager direction.
- Support food running, order verification, and kitchen organization as needed.
- Maintain dependable attendance and punctuality.
- Perform other reasonable duties necessary to support restaurant operations.
- Previous line-cook, prep-cook, seafood, grill, fry, sauté, or high-volume restaurant experience is preferred.
- Experience with Cajun food, seafood boils, shellfish, or oyster preparation is helpful but not required.
- Ability to safely shuck oysters or willingness to learn.
- Ability to prepare multiple menu items accurately in a fast-paced kitchen.
- Knowledge of basic food preparation, cooking, sanitation, and storage procedures.
- Ability to safely operate commercial kitchen equipment and large boil pots.
- Strong attention to recipe execution, portion control, food quality, ticket accuracy, and cleanliness.
- Ability to follow recipes, written procedures, checklists, and manager instructions.
- Ability to remain organized and composed during high-volume service.
- Dependable attendance and punctuality.
- Ability to communicate effectively and work as part of a team.
- Must obtain and maintain a valid Food Handler Certificate that meets all applicable state and local requirements.
This position requires the ability to:
- Stand and walk for extended periods.
- Work in hot, cold, wet, crowded, and fast-paced kitchen conditions.
- Bend, reach, twist, push, pull, squat, and perform repetitive motions.
- Safely lift and carry food, seafood cases, supplies, trash, cookware, and equipment weighing up to 50 pounds.
- Safely move, fill, empty, and work around large boil pots as assigned.
- Work around open flames, boiling liquids, hot oil, steam, sharp utensils, shellfish, cleaning products, and wet surfaces.
- Safely handle hot cookware, trays, containers, and kitchen tools.
- Maintain an active pace throughout the scheduled shift.
The hourly pay range for this position is $15.00–$17.00 per hour, based on experience, qualifications, station knowledge, and demonstrated skill.
The ideal Smashin Crab Line Cook takes pride in preparing consistent, high-quality food and maintaining a clean, organized, and fully stocked kitchen.
Successful cooks work with urgency, follow recipes and food-safety procedures, communicate clearly, and understand that preparation, portioning, oyster shucking, station setup, recipe execution, cleaning, and teamwork are all essential to a successful service.
