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Line Cook

Essential Responsibilities:

  • Assists with production of all hot line food items as directed by the Executive Chef or Sous Chefs.
  • Inspect food products from previous meal period and create prep list for upcoming meal period.
  • Prioritize prep list and begin preparation of required items adhering to product quality, flavor, portion control and consistency within established recipe specifications.
  • Set up line stations for shift including heating and reheating of menu items, restocking back up supplies and preparation of all necessary equipment.
  • Maintain a position on the line throughout the meal period.
  • Maintain a sanitary workstation throughout the entire meal period.
  • Adhere to proper operation of all line equipment, chemicals, knife and safe food handling procedures.
  • Participate in proper closing of kitchen at the conclusion of each day adhering to existing closing checklists.


  • Must be at least 18 years old.
  • Must be able to work weekends and all major holidays.
  • Must have 3-5 years of experience as a line cook in a facility with comparable sales and/or seating capacity.
  • Must have 3-5 years of experience in a comparable scratch kitchen
  • Demonstrated ability to compete assignments in a specified period.
  • Ability to exhibit technical skills.
  • Ability to adhere to and maintain quality standards, portion controls recipe specifications and product consistency guidelines.
  • Professional accredited culinary training and/or degree is desirable, but not required.
  • Able to work independently as well as part of a team.
  • Must be dependable and reliable.

Pay Rate: $15/hour

Full Time Benefits include:

  • Medical, vision and dental Insurance
  • Paid vacation
  • Participation in 401k plan
  • Uniforms
  • 20% Employee Discount

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