Line Cook-Dillon

The Line Cook prepares food according to the Executive Chef's specifications and manages all food stations for menu execution.

• Set up and stock food stations with necessary supplies
• Prep ingredients and execute menu items with high quality and timeliness
• Cook dishes in coordination with kitchen staff to meet standards
• Maintain cleanliness of stations and handle leftover or spoiled food
• Monitor inventory levels and ensure sanitation and nutrition regulations are followed

• Skills required include cooking experience, understanding of menu items, prepping ingredients, multiple cooking techniques, multitasking in a high-volume environment, and basic math and communication skills.
  

  Work involves handling hot and cold conditions, lifting up to 30 lbs., and standing for long periods. A high school diploma is preferred; culinary training and 1-2 years of experience are advantageous. Food handler's card may be required based on local regulations.