Line Cook

Description At bartaco, food is our passion—but people are our purpose. We invest in our team because they’re at the heart of what we do. Whether you want to grow in leadership, hospitality, or culinary, bartaco is the place to learn, succeed, and thrive.Founded in 2010 and inspired by a healthy, outdoor lifestyle, bartaco combines fresh, upscale street food with a coastal vibe in a relaxed environment. With more than 30 locations across the country, bartaco remains committed to delivering good vibes, inspiration, and joy to one guest, one employee, and one community at a time. We’re guest-obsessed and culture-driven.We’re guest-obsessed and culture-driven. Our touchstones—Pride, Good People, Accountability, Growth, Transparency, and Fun—guide how we work together to create unforgettable experiences for our guests.What you’ll do as a Line Cook:Prepare and cook menu items with precision and consistencyFollow recipes & uphold bartaco’s food quality standardsMaintain a clean, organized, and safe stationSupport the kitchen team during prep, service, and rush periodsCollaborate with FOH & BOH teammates for smooth serviceJump in where needed to keep the kitchen running seamlesslyWhat we’re looking for:Previous line cook or fast-paced kitchen experience (preferred, not required)Knowledge of cooking methods, equipment, and food safety standardsAbility to stay calm, focused, and detail-oriented under pressurePositive, team-player attitude with a willingness to learnFlexible schedule (nights, weekends, holidays)Perks + Benefits:Competitive pay + career advancement opportunitiesMeal discounts + fun, fast-paced work environmentPaid time off + 401k with matchHealth, dental, vision insuranceWellness, gym, fitness, + pet care discountsStudent loan assistance + language learning opportunities Requirements It’s a vibe. It’s a mindset. It’s bartaco.For more information about living the #bartacolife, visit and follow @bartacolife on Instagram, Facebook, and TikTok. Salary Description Pay: Starting at $18.00 per hour

Created: 2025-12-02