We’re looking for an experienced and reliable Line Cook to join our team. The ideal candidate has a strong work ethic, works well under pressure, and takes pride in preparing quality food with precision and care.
Responsibilities:
- Prepare and cook menu items to spec and in a timely manner
- Maintain cleanliness and organization of your station
- Assist with prep
- Follow food safety and sanitation guidelines
- Communicate clearly and work efficiently with the kitchen team
Requirements:
- 3+ year of line cook or kitchen experience preferred
- Strong knife and prep skills
- Ability to work nights, weekends, and holidays
- Team player with a positive attitude
- ServSafe certification is a plus
- SafeStaff certification required within 2 weeks of employment
Job Types: Full-time, Part-time
Pay: $18.00 - $22.00 per hour
Benefits:
People with a criminal record are encouraged to apply
Application Question(s):
- Please describe your recent line cook experience in a high-volume, scratch kitchen. Which stations have you worked (grill, sauté, fry, garde manger, expo), and which one are you strongest at?
- Walk me through how you set up your station for a busy Friday or Saturday night service. How do you build your prep list, set your mise en place, and make sure you are truly “service ready” before doors open?
- Explain your standards for cooking proteins to temperature and food safety. What internal temperatures do you use for medium-rare steak, chicken breast, and ground beef, and how do you verify temps during service?
- When you are in the weeds with a full rail of tickets, how do you stay organized and calm on the line? Describe how you communicate with the rest of the line and expo to keep fire times tight and plates landing in the window together.
- How do you ensure consistency and quality on every plate? Describe how you use recipes, portioning tools (scales, scoops, ladles), and plating standards to make sure food looks and tastes the same every time.
- This position is for a long-term, reliable team member, not a job hopper. Looking at your work history, please explain any jobs you stayed at for less than one year and what you are looking for now that would make you commit to staying several years.
- Reliability is critical on our line. How often have you called out or been late in your last two jobs, and how do you handle it when something comes up that might affect your shift or the schedule?
- Why do you want to work specifically at Hop Haus Berlin? Have you researched our brand and menu, and what about our style of food and pace makes you feel like this is the right kitchen for you long term?
Work Location: In person
