The Line Cook is responsible for food preparation, quality control, and maintenance of all meat, fish, and poultry items in the kitchen.
Essential duties include preparing foods per recipes and guest specifications, inspecting and selecting high-quality ingredients, controlling portions, and ensuring proper storage and cleanliness to meet health standards.
Supportive tasks involve cleaning, equipment maintenance, moving supplies, and reporting suspicious activity.
Required skills include knowledge of fry cooking, sanitation standards, kitchen equipment operation, basic math, and manual dexterity.
Qualifications include a high school diploma or equivalent; culinary training or apprenticeship preferred. The position requires flexibility for varied schedules, including weekends and holidays. All associates must maintain a neat appearance and comply with company policies.
Note: This role may involve working in extreme temperatures and lifting heavy objects.