Line Cook

Duties and Responsibilities

• Cook dishes according to menu and season.
• Set up the kitchen with necessary tools and equipment.
• Prepare food and present it in an appealing manner.
• Maintain appropriate levels of inventory and restock when necessary.
• Follow all food safety and health regulations.
• Participate in daily kitchen opening and closing procedures.
• Perform other duties as assigned by the head chef or management.

Qualifications

• Previous experience in a similar role is preferred.
• ServeSafe or Food Handler’s Certification.
• Advanced knowledge of culinary techniques and recipes.
• Able to remain calm and thrive under pressure.
• Able to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds.