AM Line Cook

Requirements

• Prepare menu items following established recipes and presentation standards.
• Set up and stock stations with necessary supplies, equipment, and ingredients.
• Ensure food is cooked and held at safe temperatures according to health code and ServSafe guidelines.
• Maintain cleanliness and organization of workstations and kitchen areas throughout service.
• Collaborate with chefs and other kitchen staff to ensure timely and consistent service.
• Communicate clearly and effectively, especially during busy service times.
• Label and store food properly to minimize waste and maintain product integrity.
• Absorb and assist with banquet prep, off-site catering, or resort outlet service as needed.
• Participate in daily cleaning duties and periodic deep-cleaning tasks.
• Follow safety protocols and report equipment issues or hazards promptly.

Qualifications & Skills

• 1-2 years of experience in a professional kitchen environment preferred (private club, hotel, or fine dining a plus).
• Solid understanding of food safety and sanitation practices.
• Ability to follow recipes and instructions with accuracy and consistency.
• Strong time management and organizational skills.
• Positive attitude, team-oriented, and able to work with a sense of urgency.
• Willingness to learn and grow in a high-expectation environment.
• Must be able to stand for long periods and lift up to 50 lbs.