Line Cook

Essential Duties & Responsibilities

• Set up and maintain the assigned station according to restaurant guidelines.
• Prepare all food items in a sanitary and timely manner, following recipes, portion control, and presentation standards.
• Absorb and assist cooks in pre-preparation and cooking tasks as needed.
• Obtain necessary ingredients, small equipment, and supplies for food preparation.
• Operate kitchen equipment safely and according to manufacturer instructions.
• Restock items as needed during the shift.
• Maintain clean workstations, kitchen areas, walk-in coolers, and storage spaces.
• Follow all health, safety, and sanitation regulations.
• Assist with additional duties as requested by the Executive or Sous Chef.

Qualifications

• Previous line cook or culinary experience preferred.
• Compensation based on experience.
• Must be at least 18 years of age.
• Availability, especially on weekends and holidays.

Physical Requirements

• This role requires the ability to stand, walk, bend, stoop, and reach for extended periods of time.
• The position may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds.
• Work may be performed indoors and outdoors in a variety of weather conditions.