Line Cook – Cajun Seafood & Boil Station

Smashin Crab is seeking dependable, skilled, and energetic Line Cooks to support our high-volume Cajun seafood kitchen.

This position is responsible for preparing ingredients and stations before service, executing menu items according to company recipes, cooking dine-in and takeout orders, shucking oysters, portioning products, maintaining food quality, and keeping the kitchen clean, stocked, and organized.

The ideal candidate works with urgency, follows food-safety standards, communicates well with the team, and takes pride in preparing consistent, high-quality food.

Key Responsibilities

Pre-Service Preparation and Line Setup

• Set up assigned kitchen stations before service begins.
• Prepare ingredients and menu components according to prep lists, recipes, and anticipated business levels.
• Portion seafood, proteins, vegetables, sauces, sides, and other products for service.
• Shuck oysters safely and efficiently according to company standards.
• Prepare and organize seafood-boil ingredients, seasonings, sauces, and add-ons.
• Stock stations with the required food, utensils, pans, containers, and supplies.
• Verify that equipment is operating properly and stations are clean, organized, and ready for service.
• Communicate product shortages, quality concerns, or equipment issues to management before service.

Cooking and Recipe Execution

• Cook dine-in, takeout, delivery, and online guest orders accurately and efficiently.
• Prepare menu items according to established recipes, portion standards, presentation guidelines, and ticket instructions.
• Read and accurately execute guest modifications and allergy instructions.
• Maintain consistency in flavor, appearance, temperature, portion size, and food quality.
• Coordinate timing with other kitchen stations to ensure complete orders are ready together.
• Monitor ticket times and communicate delays, missing items, or production concerns promptly.
• Assist with front-of-house expo communication when order clarification is needed.
• Replenish prepared products and ingredients throughout service as needed.

Kitchen Equipment

Safely and properly operate assigned commercial kitchen equipment, including:

• Grills
• Flat-top griddles
• Fryers
• Burners
• Burners used for large seafood-boil pots
• Large boil pots
• Steam tables
• Deli and refrigerated preparation tables
• Hot boxes
• Coolers
• Freezers
• Dishwashing equipment
• Other approved kitchen tools and equipment

Additional responsibilities include:

• Follow all operating, shutdown, cleaning, and safety procedures for kitchen equipment.
• Use caution when working with open flames, hot oil, steam, boiling liquids, hot pots, and heated surfaces.
• Report damaged, unsafe, or malfunctioning equipment to management immediately.
• Assist with routine equipment cleaning and preventative care.

Stocking, Receiving, and Product Rotation

• Stock and restock food, supplies, utensils, and back-of-house work areas throughout the shift.
• Monitor product levels and communicate preparation or ordering needs to management.
• Assist with receiving, inspecting, organizing, and putting away vendor deliveries.
• Verify delivered products for quality, quantity, temperature, and visible damage.
• Store products promptly in the appropriate dry-storage, refrigerated, or frozen location.
• Properly label, date, store, and rotate all food products using FIFO procedures.
• Inspect products for freshness, quality, proper temperature, and expiration dates.
• Maintain clean and organized coolers, freezers, shelving, storage areas, and preparation stations.

Food Safety and Sanitation

• Follow all company recipes, food-preparation procedures, sanitation standards, and workplace-safety requirements.
• Maintain required food temperatures during storage, preparation, cooking, holding, cooling, and reheating.
• Prevent cross-contamination by following proper storage, sanitation, glove-use, and utensil procedures.
• Follow approved procedures for handling seafood, raw proteins, shellfish, and ready-to-eat foods.
• Follow all allergy-awareness and allergy-communication procedures.
• Use approved chemicals properly and maintain required sanitation concentrations.
• Keep workstations, cutting boards, utensils, equipment, and food-contact surfaces clean and sanitized.
• Immediately report food-safety, sanitation, allergen, or product-quality concerns to management.

Cleaning and Side Work

• Complete all assigned opening, closing, running side-work, and deep-cleaning checklists.
• Clean and sanitize cooking equipment, preparation areas, storage areas, shelving, walls, floors, and drains.
• Wash dishes, cookware, utensils, containers, and kitchen tools as needed.
• Remove trash and replace liners throughout the shift.
• Clean spills promptly and maintain clear, safe kitchen walkways.
• Break down and clean assigned stations at the end of service.
• Properly cool, label, store, or discard remaining food according to company procedures.
• Assist with additional cleaning and maintenance tasks as assigned.

Teamwork and Communication

• Communicate effectively with cooks, dishwashers, expo staff, servers, HEBR team members, bartenders, and managers.
• Assist other stations when business needs require.
• Respond professionally to recipe corrections, ticket issues, guest modifications, and manager direction.
• Support food running, order verification, and kitchen organization as needed.
• Maintain dependable attendance and punctuality.
• Perform other reasonable duties necessary to support restaurant operations.

Qualifications

• Previous line-cook, prep-cook, seafood, grill, fry, sauté, or high-volume restaurant experience is preferred.
• Experience with Cajun food, seafood boils, shellfish, or oyster preparation is helpful but not required.
• Ability to safely shuck oysters or willingness to learn.
• Ability to prepare multiple menu items accurately in a fast-paced kitchen.
• Knowledge of basic food preparation, cooking, sanitation, and storage procedures.
• Ability to safely operate commercial kitchen equipment and large boil pots.
• Strong attention to recipe execution, portion control, food quality, ticket accuracy, and cleanliness.
• Ability to follow recipes, written procedures, checklists, and manager instructions.
• Ability to remain organized and composed during high-volume service.
• Dependable attendance and punctuality.
• Ability to communicate effectively and work as part of a team.
• Must obtain and maintain a valid Food Handler Certificate that meets all applicable state and local requirements.

Physical Requirements

This position requires the ability to:

• Stand and walk for extended periods.
• Work in hot, cold, wet, crowded, and fast-paced kitchen conditions.
• Bend, reach, twist, push, pull, squat, and perform repetitive motions.
• Safely lift and carry food, seafood cases, supplies, trash, cookware, and equipment weighing up to 50 pounds.
• Safely move, fill, empty, and work around large boil pots as assigned.
• Work around open flames, boiling liquids, hot oil, steam, sharp utensils, shellfish, cleaning products, and wet surfaces.
• Safely handle hot cookware, trays, containers, and kitchen tools.
• Maintain an active pace throughout the scheduled shift.

Compensation

The hourly pay range for this position is $15.00–$17.00 per hour, based on experience, qualifications, station knowledge, and demonstrated skill.

What We’re Looking For

The ideal Smashin Crab Line Cook takes pride in preparing consistent, high-quality food and maintaining a clean, organized, and fully stocked kitchen.

Successful cooks work with urgency, follow recipes and food-safety procedures, communicate clearly, and understand that preparation, portioning, oyster shucking, station setup, recipe execution, cleaning, and teamwork are all essential to a successful service.