Line Cook

Responsible for working across Cholapink’s kitchen stations—including grill, fryer, cold station, hot sides, assembly, and expo—to prepare and complete orders accurately, consistently, and efficiently. Line Cooks will be cross-trained on all stations and assigned according to business needs in a fast-paced counter-service environment.

• Work across and become proficient in all kitchen stations, including:

  • Grill: Cook anticuchos and other proteins on an open-flame gas grill according to recipe, temperature, and quality standards.

  • Fryer: Prepare fries and other fried items safely, consistently, and within required cook times.

  • Cold Station: Prepare salads, ceviche, chilled items, garnishes, and cold components according to recipe and presentation standards.

  • Hot Sides and Assembly: Prepare, portion, and assemble rice, sides, sauces, bowls, plates, sandwiches, and other menu items.

  • Expo: Coordinate order timing, check ticket accuracy, verify presentation, and ensure completed orders reach the counter or runner promptly.

• Prepare and portion sides, sauces, garnishes, and other menu components according to Cholapink recipes and portion standards.

• Assemble plates, bowls, sandwiches, and other orders accurately and efficiently while coordinating with all stations.

• Follow tickets carefully, including modifications, allergies, and special requests.

• Maintain complete mise en place throughout service and restock products before shortages cause delays.

• Check food quality, temperature, portioning, and presentation before dishes move to expo or the counter.

• Label, date, store, and rotate products according to FIFO procedures.

• Assist with prep work during slower periods, including chopping, sauce production, marinating, and portioning.

• Maintain clean, organized, and sanitized stations throughout the shift.

• Complete assigned opening, closing, equipment-cleaning, and side-work duties.

• Follow all food-safety and sanitation procedures, including temperature controls, allergen awareness, glove use, and prevention of cross-contamination.

• Support receiving, storage, general kitchen cleaning, and other BOH duties as needed.

• Prior line-cook, grill, fryer, cold-station, or high-volume kitchen experience preferred.

• Willingness and ability to train and work across all kitchen stations.

• Ability to multitask, communicate clearly, and maintain accuracy during peak service periods.

• Comfortable working around open flame, hot cooking equipment, and fryers.

• Ability to follow recipes, tickets, portion standards, and production procedures accurately.

• Food Handler’s Certificate or willingness to obtain one within the required timeframe.

• Ability to stand for a full shift and lift up to 50 pounds.

• Flexible availability, including evenings, weekends, and holidays.

Responsible for working across Cholapink’s kitchen stations—including grill, fryer, cold station, hot sides, assembly, and expo—to prepare and complete orders accurately, consistently, and efficiently. Line Cooks will be cross-trained on all stations and assigned according to business needs in a fast-paced counter-service environment.

• Work across and become proficient in all kitchen stations, including:

  • Grill: Cook anticuchos and other proteins on an open-flame gas grill according to recipe, temperature, and quality standards.

  • Fryer: Prepare fries and other fried items safely, consistently, and within required cook times.

  • Cold Station: Prepare salads, ceviche, chilled items, garnishes, and cold components according to recipe and presentation standards.

  • Hot Sides and Assembly: Prepare, portion, and assemble rice, sides, sauces, bowls, plates, sandwiches, and other menu items.

  • Expo: Coordinate order timing, check ticket accuracy, verify presentation, and ensure completed orders reach the counter or runner promptly.

• Prepare and portion sides, sauces, garnishes, and other menu components according to Cholapink recipes and portion standards.

• Assemble plates, bowls, sandwiches, and other orders accurately and efficiently while coordinating with all stations.

• Follow tickets carefully, including modifications, allergies, and special requests.

• Maintain complete mise en place throughout service and restock products before shortages cause delays.

• Check food quality, temperature, portioning, and presentation before dishes move to expo or the counter.

• Label, date, store, and rotate products according to FIFO procedures.

• Assist with prep work during slower periods, including chopping, sauce production, marinating, and portioning.

• Maintain clean, organized, and sanitized stations throughout the shift.

• Complete assigned opening, closing, equipment-cleaning, and side-work duties.

• Follow all food-safety and sanitation procedures, including temperature controls, allergen awareness, glove use, and prevention of cross-contamination.

• Support receiving, storage, general kitchen cleaning, and other BOH duties as needed.

• Prior line-cook, grill, fryer, cold-station, or high-volume kitchen experience preferred.

• Willingness and ability to train and work across all kitchen stations.

• Ability to multitask, communicate clearly, and maintain accuracy during peak service periods.

• Comfortable working around open flame, hot cooking equipment, and fryers.

• Ability to follow recipes, tickets, portion standards, and production procedures accurately.

• Food Handler’s Certificate or willingness to obtain one within the required timeframe.

• Ability to stand for a full shift and lift up to 50 pounds.

• Flexible availability, including evenings, weekends, and holidays.