Line Cook

Columbia, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $14.50 - $18.25

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k

Paid Time Off

Career advancement opportunities

inclusive workplace environment

Job Description

Raines Co. is a well-established, family-owned business with a rich history dating back to 1988. Over the decades, the company has grown from its humble beginnings into a fully integrated development, management, and investment enterprise. Raines specializes in developing, operating, and owning some of the world’s leading hotel brands as well as boutique hotels. Despite its impressive scale and growth, the company has maintained a strong family-oriented culture that prioritizes building lasting relationships with its associates, partners, and the communities in which it operates. This dedication to people and community underpins Raines' success and reputation as an employer that values and invests in its team members.

Among its premier properties is The Lantern Columbia, an upscale boutique hotel featuring 59 rooms and an indoor/outdoor restaurant and bar. This venue uniquely combines historic charm with modern amenities, seamlessly blending the 75-year-old Central firehouse’s character with the comforts and sophistication expected by today’s discerning travelers. The Lantern Columbia is set to launch in December 2025, marking an exciting expansion of Raines’ portfolio.

The Ladder 13 Line Cook position at The Lantern Columbia presents a unique career opportunity within this dynamic hospitality environment. As a line cook, you will play an essential role in preparing high-quality dishes by following recipes and adhering to strict presentation standards. Maintaining cleanliness and complying with health department guidelines is also a critical part of the job. This role requires teamwork, attention to detail, and a passion for creating memorable dining experiences for guests.

A significant aspect of The Lantern Columbia’s mission is its commitment to inclusivity and community support. The hotel is pioneering a program to train and employ individuals with disabilities in hospitality roles. Approximately 30% of the team is expected to consist of individuals with disabilities, and thus, Raines is seeking teammates who value collaboration, empathy, and support for their colleagues.

The role offers competitive benefits including comprehensive medical, dental, and vision coverage, a 401K retirement plan, and a generous paid time off program. Additionally, as part of a company recognized for rewarding outstanding performance, team members will find ample opportunities for professional development and career advancement. Working at Raines Co. and The Lantern Columbia means joining a culture that fosters growth, inclusivity, and excellence in the hospitality industry.

Job Requirements

Minimum high school diploma, GED, or equivalent
prior line cook, quick order cook, or banquet cook experience preferred
certifications as required by federal, state, or local agencies including Food Handler and ServSafe
ability to work in a fast-paced kitchen environment
willingness to maintain cleanliness and follow health department guidelines
ability to use kitchen tools and equipment safely
availability to work flexible hours including weekends and holidays
pass pre-employment background check

Job Qualifications

Prior experience as a Line Cook, Quick Order Cook, or Banquet Cook preferred
experience with wood fired pizza is a plus
hold certifications as required by federal, state, or local agencies
minimum high school diploma, GED, or equivalent
strong communication and team collaboration skills
ability to work efficiently in a fast-paced environment
knowledge of food safety standards and culinary techniques

Job Duties

Hold and maintain applicable certification requirements including Food Handler and ServSafe
set up, stock, and organize workstation for food production according to Executive Chef's standards
prepare food items by thawing, cutting, and portioning according to menu standards
safely and accurately use kitchen tools and equipment including knives, scales, mixers, ovens, and grills
ensure station is stocked and refrigeration temperatures are maintained and report deviations
prepare broiled, baked, grilled, steamed, sauteed, blended, and fried items following recipes
know cooking times and temperatures to ensure proper cooking and standards
plate food according to menu presentation standards
perform side duties including cleaning, inventory, and organizing
maintain composure and objectivity under high-pressure situations
arrive prepared and on time ready to contribute to a great dining experience