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Yang’s Kitchen Line Cook Overview

Company Mission

At Yang’s Kitchen, we cook Asian American cuisine with intention, rooted in seasonal, local, and ethically grown ingredients. Every day, we strive to create meaningful experiences of health, hospitality, and growth for our staff, guests, and partners.

Role Mission

The Line Cook’s mission is to execute food consistently and efficiently while maintaining a clean, organized station that supports smooth service and upholds Yang’s Kitchen standards.

Line Cook Job Description

The Line Cook’s primary responsibility is to prepare, cook, and plate food according to Yang’s Kitchen standards while maintaining a clean, organized, and efficient station. This includes setting up the station before service, executing dishes during service, and breaking down and cleaning the station afterward.

Line cooks also support the kitchen as a whole by completing opening and closing checklists, contributing to prep and family meal as needed, and assisting other stations to ensure smooth service flow.

Line Cook Responsibilities

Work Standards

• Works to Yang’s Kitchen standards of quality, consistency, and professionalism
• Maintains a clean, organized, and well-stocked station at all times
• Works clean and follows proper food safety and sanitation practices
• Uses kitchen equipment and chemicals properly and safely
• Follows Department of Health and Yang’s Kitchen hygiene standards
• Completes opening and closing checklists accurately and consistently

Station Setup & Mise en Place

• Sets up station on time with correct pars and tools
• Ensures all mise en place is prepared correctly and tastes right before service
• Maintains proper organization, labeling, and storage throughout the shift
• Communicates shortages or prep issues early to avoid service disruption

Cooking & Execution

• Cooks and plates dishes accurately, consistently, and to standard
• Follows recipes and training exactly; executes tasks properly every time
• Maintains consistency across plates, timing, and presentation
• Holds down their station independently without unnecessary assistance
• Adjusts pacing and execution to match service flow and volume
• Assists with new dishes or specials as directed

Cleanliness & Organization

• Keeps station clean, organized, and clutter-free during service
• Puts away food and equipment properly (labels, FIFO, consolidation, time/temperature, food safety)
• Completes assigned deep cleaning tasks thoroughly and correctly
• Assists dish and prep as needed to support overall kitchen cleanliness

Communication & Teamwork

• Communicates clearly with teammates about line-related issues (ordering, taste, inventory, pars)
• Coordinates with expo and other stations to ensure smooth service flow
• Supports other stations when needed, including other line cooks, prep cooks, dishwasher, FOH, etc.
• Helps put away deliveries, assist with prep, and support the dish pit as needed
• Contributes to family meal when assigned
• Asks for help when appropriate and offers help proactively

Efficiency & Focus

• Works efficiently and purposefully throughout the shift
• Combines tasks effectively (hands in, hands out)
• Multitasks appropriately while maintaining quality and safety
• Works with a sense of urgency and awareness
• Avoids unnecessary distractions or excessive chatting during service

Certifications

• Valid Food Handler’s Certificate

Line Cook Expectations Summary

• Sets up and maintains a clean, organized, and ready station
• Executes dishes consistently and to standard
• Communicates proactively with the team
• Works independently while supporting the kitchen as a whole
• Maintains urgency, focus, and professionalism throughout service

Dresscode

• Hat, bandana, or hair net as needed
• Long pants, sleeved shirt (t-shirt okay, no sleeveless)
• Wear provided apron
• Non-slip shoes

Qualifications

• 1–2 years of kitchen experience preferred, but not required
• Basic knife skills
• Positive attitude, strong work ethic, and willingness to learn
• Team-oriented, open to feedback, and committed to improvement
• Sense of urgency and pride in quality
• Must have or obtain a Food Handler’s Certificate within 30 days of hire

Compensation

• $17.00 – $20.00+ per hour, plus tips, depending on experience, performance, and tenure
• Tip pool allocation is based on performance and tenure

Benefits

Health insurance available after 60 days for:

• Part-time employees (24–28 hours/week)
• Full-time employees (28+ hours/week)

Growth & Development

At Yang’s, we believe in growth and promotion from within. Staff who show consistency, teamwork, and initiative can expect to crosstrain in different positions and potentially develop into leadership positions.