The line cook assists the culinary team with food preparation, plating, and maintaining quality standards, sanitation, and cleanliness. They are expert in prep and support training staff on cooking methods, portion control, and safety protocols.
Responsibilities include prepping, service, and production for various events while following recipes, sanitation guidelines, and safety procedures. They help minimize waste, store ingredients properly, and maintain station pars. Cross-training across kitchen stations is encouraged.
Qualifications include 2+ years culinary experience, 1+ year as a line cook, strong communication skills, and food handler certification. Flexibility to work weekends and holidays, physical ability to lift up to 50 lbs, and compliance with health standards are required.
Equal opportunity employment is provided, with an emphasis on teamwork and safety. Additional duties may be assigned as needed.