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:

• Prepare or direct preparation of food served using established production procedures and systems.
• Correctly prepare all food served following standard recipes and special diet orders.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Portion and plate food for serving.
• Follow proper food preparation and handling techniques.
• Store food properly and safely, marking the date and item.
• Maintain daily production records.
• Comply with established sanitation standards, personal hygiene, and health standards.
• Report necessary equipment repair and maintenance to supervisor.
• Keep work area neat and clean at all times; clean and maintain 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.
• An appreciation for perfect execution and guest-focused service.
• Ability to manage high volume production in a fast-paced environment.
• Love of food and appreciation for producing high quality.
• Tremendous ability to communicate with team members and supervisors.
• Can-do, problem-solving, and fun-loving attitude.