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

Responsibilities:

• Set up and stock all food stations with necessary supplies.
• Prep all needed food items for service.
• Execute menu items according to specifications and standards.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Ensure that all food is made in a timely fashion and always in high quality.
• Clean up station and take care of any leftover or "bad" food according to the chef.
• Stock inventory of stations.
• Certify that all nutrition and sanitation regulations are kept.

Working Conditions:

• Handle hot and cold work conditions during food preparation.
• Continuous reaching, bending, lifting, carrying items up to 30 lbs.
• Stand and move around for the entirety of the scheduled shift.

Education/Experience:

• Have a high school diploma, or equivalent (preferred).
• 2 or 4 year culinary degree preferred, but not required.
• Minimum of 1-2 years experience in food service/hospitality field.
• Food handler's card may be required according to local and or state regulations.

• Health benefits may be available.
• Opportunity to work in a dynamic kitchen environment.
• Career advancement opportunities.

• Cooking experience.
• Clear understanding of menu items.
• Strong grasp on various cooking methods, food items, equipment, etc.
• Multitasking in a high volume kitchen.
• Basic math and written communication skills.