This position involves preparing food according to the Chef's specifications, including tasks such as chopping vegetables, butchering meat, and making sauces. The line cook supports menu execution alongside kitchen staff by cooking and preparing all menu items, stocking ingredients, and maintaining cleanliness. Essential functions include food preparation, portioning, and ensuring a sanitary work environment, with physical requirements like lifting up to 50 lbs. and standing for extended periods.
Key requirements include prior experience in a full-service restaurant, knowledge of cooking methods and equipment, reliable references, flexibility in scheduling, and a task-oriented attitude. Candidates should have professional kitchen experience, particularly on a hot line and grill, to ensure efficient and quality food preparation.