As a Line Cook, you’ll be responsible for assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from the daily operation of the restaurant to catering and special events. The Cook will be responsible for maintaining a clean and organized kitchen, as well as training co-workers on an as-needed basis.

Your Responsibilities:

• Clean work areas, equipment, utensils, dishes, and silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
• Package take-out foods and/or serve food to customers.
• Portion and wrap the food or place it directly on plates for service to patrons.
• Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets.
• Other duties as required.

Physical Requirements:

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

Schedule: 5 days

Compensation: $20 - $22 Hourly

• Comprehensive medical plans.
• Dental and vision insurance.
• Time off benefits and paid holidays.
• 401(k) with company match.

• GED or High School Diploma.
• At least 1 year kitchen experience.
• Excellent verbal communication skills.
• Knowledgeable of proper food handling procedures.
• Strong customer service, communication, and interpersonal skills.