Line Cook

CORE RESPONSIBILITIES

• Stock the cooking station with all necessary ingredients and supplies before service.
• Wash, chop, and prepare ingredients such as vegetables, sauces, and soups.
• Cook menu items according to recipes using specified methods (grilling, frying, sautéing) and plate to standard.
• Ensure food is prepared in a timely manner that meets quality and presentation standards.
• Maintain a clean, organized, and sanitary work station throughout the shift; clean and sanitize surfaces and equipment at the end of shift.
• Monitor inventory levels, perform checks, and complete storage logs to minimize waste.
• Work with other kitchen staff and servers to ensure efficient order preparation and timely service.
• Communicate clearly with the Sous Chef and Executive Chef on station needs and service pace.

QUALIFICATIONS

• Ability to work in a fast-paced, high-pressure environment.
• Team-oriented with effective collaboration skills.
• Prior line cook or kitchen experience (preferred).
• Culinary training or coursework (preferred).

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Stand for long periods in a hot kitchen environment.
• Lift up to 35 lbs. occasionally.

SCHEDULE & AVAILABILITY

• Flexible availability required, including evenings, weekends, and holidays.