Line Cook

Description

The Line Cook is responsible for preparing and cooking food items according to recipes, quality standards and presentation guidelines. This role works as part of the culinary team to ensure timely and consistent delivery of menu items, supporting a smooth kitchen operation and an exceptional guest dining experience.  

• Prepare, cook, and plate menu items following standardized recipes and presentation guidelines. 
• Set up and stock workstations with necessary supplies, equipment, and ingredients. 
• Maintain portion control and consistency across all dishes. 
• Assist in preparing daily specials and banquets as needed. 
• Ensure workstations and equipment are clean, sanitized, and organized at all times. 
• Properly store, rotate, and label all food products to maintain freshness and safety. 
• Operate kitchen equipment safely and in accordance with training and safety protocols. 
• Communicate with chefs, servers, and teammates to ensure smooth service flow. 
• Follow all food safety, sanitation, and health regulations. 
• Adhere to company policies for handling, storing, and disposing of food products. 
• Maintain a safe and clean working environment to prevent accidents and cross-contamination. 
• Assist fellow cooks, chefs, and kitchen staff as needed during busy service periods. 
• Support inventory, prep work, and restocking efforts. 
• Work collaboratively with the culinary team to maintain efficiency and guest satisfaction. 
• Other duties may be assigned by management  

Requirements

Requirements:

• Culinary training or degree preferred. Previous kitchen experience required.   
• Must meet all local food handler certification requirements.  
• Ability to multitask and work efficiently under pressure.  
• Professional appearance and positive attitude. 
• Ability and willingness to work a long, varied, and flexible schedule including weekends, days, nights, and holidays. 

Physical Requirements:

• Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping.   
• Must be able to lift and carry up to 30 pounds. 
• Must tolerate exposure to cleaning solutions.