The Line Cook is responsible for preparing, cooking, and plating food items in accordance with recipes, quality standards, and food safety guidelines. This role requires efficiency, attention to detail, and the ability to work well under pressure in a fast-paced kitchen environment.

A. Culinary Responsibilities                

• Prepare ingredients and cook menu items following standardized recipes and portion controls.
• Ensure all food is prepared, cooked, and presented consistently and according to standards.
• Operate kitchen equipment safely and efficiently.    

B. Food Safety Responsibilities                  

• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Assist with receiving, storing, and rotating food and supply inventory.
• Follow all food safety and sanitation procedures, including proper handling and storage of ingredients.

C. Other Responsibilities                                   

• Model our values.
• Communicate effectively with other kitchen staff and front-of-house team members.
• Assist with prep work, set-up, and breakdown of the kitchen as needed.
• Uphold health, safety, and cleanliness standards at all times.
• Other duties as assigned by supervisor.

• Experience
• Previous kitchen or line cook experience preferred but not required.
• Knowledge of basic cooking techniques and kitchen equipment.
• Physical Requirements
• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Comfortable working in hot, fast-paced kitchen conditions.
• Mental Requirements
• Ability to follow recipes, portion guidelines, and safety instructions.
• Strong teamwork and communication skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Other Qualifications
• Flexibility to work evenings, weekends, and holidays as needed.