The line cook is responsible for preparing and/or directing the preparation of food to be served to the restaurant’s standards of excellence.

A Line Cook will:

• Prepares or directs preparation of food served using established production procedures and systems.
• Correctly prepares all food served following standard recipes and special diet orders.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Portions and plates food for serving.
• Follows proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Maintains daily production records.
• Complies with established sanitation standards, personal hygiene and health standards.
• Reports necessary equipment repair and maintenance to supervisor.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.

We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development

• A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment.
• An appreciation for perfect execution and guest-focused service.
• The ability to manage high volume production in a fast-paced environment.
• Love of food and appreciation for producing high quality.
• A tremendous ability to communicate with fellow team members and supervisors.
• A can-do, problem-solving and fun-loving attitude.