Line Cooks are responsible for preparing, cooking, and plating menu items in accordance with SkyPark standards and management specifications. This role plays a critical part in delivering a consistent, high-quality guest experience by ensuring food is prepared efficiently, safely, and to exact standards. Line Cooks work collaboratively with the kitchen team and report directly to the Food & Beverage Management Team.

This position requires flexible availability, including weekends, evenings, nights, and holidays. Shifts may vary based on business needs.

Responsibilities

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Execute all food orders with consistency, quality, and attention to detail.
• Assist with prep work including chopping, portioning, marinating, and preparing sauces.
• Ensure proper portion control and minimize food waste.
• Accommodate guest requests and dietary modifications when appropriate.
• Set up, stock, and maintain assigned stations with all necessary supplies.
• Maintain a clean, organized, and efficient workstation throughout each shift.
• Ensure all dishes are completed and sent out simultaneously, meeting timing standards.
• Monitor product quality and report any issues to kitchen leadership.
• Assist with receiving, storing, and rotating inventory in accordance with FIFO standards.
• Follow all food safety, sanitation, and health regulations at all times.
• Properly label, date, and store food items.
• Maintain cleanliness of kitchen equipment, utensils, and work areas.
• Adhere to company policies and local health department requirements.
• Work closely with kitchen staff and front-of-house team to ensure smooth service.
• Communicate effectively with supervisors and team members during service.
• Follow direction from kitchen leadership.
• Support team members as needed to maintain efficient operations.
• Assist with opening and closing procedures.
• Participate in routine cleaning and deep cleaning tasks.
• Perform additional duties as assigned by management.

Qualifications

• Previous line cook or kitchen experience preferred.
• Working knowledge of cooking methods, kitchen equipment, and food preparation techniques.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to quality.
• Excellent communication and teamwork skills.
• Dependable, punctual, and able to follow direction.
• Flexible schedule, including early mornings, evenings, weekends, and holidays.
• Valid San Bernardino County Food Handler Certification (required).
• Ability to stand for extended periods and lift/carry up to 50 pounds.

Work Environment & Physical Demands

• Fast-paced kitchen environment with exposure to heat, cold, and sharp equipment.
• Requires standing, walking, bending, and repetitive motions for extended periods.
• Must be able to safely operate kitchen equipment and tools.

What Success Looks Like

• Consistently delivers high-quality, well-presented dishes.
• Maintains a clean, organized, and fully stocked station.
• Keeps up with service demands without sacrificing quality or safety.
• Communicates effectively and contributes to a positive team environment.
• Demonstrates reliability, accountability, and a strong work ethic.

Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions.