Line Cook

Reports to: Chef de Cuisine, Sous Chef, General Manager

About Common House

Common House is a gathering space that cultivates community through unique programming, thoughtful design, and diverse dining experiences. With Houses in Richmond's Arts District, Chattanooga's Southside, Charlottesville's historic Downtown Mall, and New Orleans, Louisiana, we are expanding into mid-sized cities throughout the country. Our mission is to create spaces that bring people together, foster connection, and celebrate culture through hospitality, food, and community.

Core Values

• Hospitality – Warmth and care in everything we do.
• Fun – Bringing joy and positivity to work and guest experiences.
• Integrity – Acting with honesty, accountability, and consistency.
• Excellence – Commitment to high standards in food, service, and environment.
• Teamwork – Collaboration and respect for colleagues at all levels.
• Flexibility – Adaptability in a fast-paced, ever-changing environment.

Position Summary

Line Cooks at Common House are responsible for executing high-quality dishes that reflect our from-scratch, seasonal, and locally sourced culinary philosophy. This role requires precision, attention to detail, and the ability to thrive in a collaborative kitchen environment. Line cooks assist with food preparation, cooking, and plating in accordance with recipes and standards while maintaining cleanliness, organization, and efficiency. As part of a teaching kitchen, this position emphasizes continuous learning, professional growth, and contributing to a positive and respectful kitchen culture.

Responsibilities

Food Preparation & Execution

• Prepare, cook, and plate menu items consistently and to standard.
• Follow recipes and techniques while embracing creativity and innovation.
• Assist in butchering, roasting, sautéing, grilling, and other culinary techniques as needed.
• Properly label, store, and rotate ingredients to ensure freshness and minimize waste.
• Maintain a deep understanding of menu items, ingredients, allergens, and dietary accommodations.

Kitchen Operations

• Set up, stock, and maintain assigned station(s) throughout service.
• Execute daily prep lists and support other cooks and chefs as required.
• Work efficiently during high-volume service while upholding standards of quality and consistency.
• Monitor and report inventory levels, product shortages, or equipment issues to supervisors.
• Follow kitchen opening, mid-shift, and closing procedures.

Cleanliness & Compliance

• Maintain a clean, organized, and sanitary work area at all times.
• Adhere to all health, food safety, and sanitation standards in compliance with state and local regulations.
• Use kitchen tools, equipment, and chemicals safely and in accordance with training and OSHA guidelines.

Teamwork & Culture

• Collaborate with fellow cooks, servers, and management to ensure smooth service.
• Contribute to a respectful, professional, and growth-oriented kitchen culture.
• Participate in kitchen trainings and tastings to expand skills and knowledge.
• Support special events and private dining functions as assigned.

Qualifications

• 1 year of professional kitchen experience preferred, but not required.
• Interest in sourcing and working with seasonal, local ingredients.
• Strong work ethic, self-motivation, and a positive attitude.
• Ability to follow directions while contributing to a collaborative environment.
• Punctual, reliable, and able to multitask in a fast-paced setting.
• Physical ability to stand for extended periods, lift up to 50 lbs, and work in hot, fast-moving kitchen conditions.