Upper Deck Line Cook

About the role

The Line Chef plays a key role in the daily culinary operations by preparing, cooking, and plating menu items with consistency, accuracy, and high quality. Working in a fast paced, high volume kitchen environment, the Line Chef follows standardized recipes, adheres to all food safety and sanitation guidelines, and ensures each dish meets established presentation and taste standards.

Responsibilities

• Prepare and cook menu items according to recipes and station guidelines.
• Maintain clean and organized cooking stations.
• Restock ingredients and communicate low inventory levels.
• Follow food safety, temperature, and sanitation protocols.
• Work collaboratively with kitchen staff and leadership.

Qualifications

• Strong customer service and communication skills.
• Ability to work independently and as part of a team.
• Good time management and organizational skills.
• Reliable attendance and punctuality.
• Ability to work in fast paced high-volume environment.
• Professional appearance and positive attitude.
• Prior line cook experience in a fast-paced kitchen.
• Strong multitasking and communication skills.
• Ability to stand for long periods and lift up to 50 lbs.
• Routinely exposed to varying weather, dust/particles, and high-volume kitchen conditions.
• Frequently bending, kneeling, crouching, twisting and reaching.
• Visual ability to identify cleanliness standards and potential safety hazards.