POSITION SUMMARY: The line cook is accountable for preparing all food dishes according to established recipes. The line cook position reports to the Sous Chef as well as the Executive Sous Chef. 

KEY RESPONSIBILITIES:

• Prepare a variety of menu items      using the venue’s established recipes
• Prepare dishes by cooking in      broilers, ovens, grills, and a variety of kitchen equipment
• Assume      responsibility for quality of food served
• Comply      consistently with standard portion sizes, cooking methods, quality      standards and kitchen rules, policies and procedures
• Prepare items      for broiling, grilling, frying, sautéing or other cooking methods by      portioning, battering, breading, seasoning and/or marinating
• Follow proper      plate presentation and garnish set up for all dishes
• Handle, store and      rotate all products properly
• Maintain cleanliness and      sanitation at all times; perform closing clean-up duties
• Uphold company      safety and sanitation requirements to ensure the health and safety of our      guests and employees

QUALIFICATIONS/SKILLS/EDUCATION:

· Excellent culinary skills

· Possess the ethics and positive attitude that support our values and culture

· Ability to multi-task, prioritize, and organize

· One-year minimum experience in food preparation and food knowledge. Must be able to multi-task while working quickly and efficiently

· High School Diploma or GED required

ESSENTIAL PHYSICAL FUNCTIONS/OTHER

· Must have the ability/stamina to work a minimum of 20 hours a week.

· Ability to stand/walk for up to 8-10 hours per day.

· Must be able to lift and carry up to 50 lbs.

· Will frequently reach, feel, bend, stoop, carry and stand.