Job Title: Line Cook

Immediate Supervisor: Executive Chef 

Classification: Part-Time, Non-Exempt

Position Summary

The PM Line Cook is responsible for executing dinner service at a high level, maintaining speed, consistency, and quality during peak hours. This role requires strong communication, urgency, and attention to detail in a fast-paced environment.

Primary Responsibilities

• Execute dinner service according to Chef’s specifications 
• Maintain station readiness and efficiency during high-volume periods 
• Assist Executive Chef and Sous Chef with service execution and closing 

Essential Functions

• Set up and stock station prior to service 
• Cook menu items in cooperation with the kitchen team 
• Ensure all plates are prepared accurately and in a timely manner 
• Communicate  clearly with expeditor and kitchen team during service 
• Maintain a clean and organized station throughout service 
• Properly store, label, and date all food items after service 
• Break down and clean station at end of shift 
• Assist with restocking for next day 
• Follow all safety, sanitation, and food handling procedures 
• Maintain a positive and professional approach with coworkers and members 

Additional PM Expectations

• Strong ability to perform under pressure during peak service 
• Focus on execution, timing, and teamwork 
• Maintain composure and professionalism in a fast-paced environment 

Licenses and Special Requirements

• Food safety certification
• Prior kitchen experience 

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 40 pounds.
• Continuous repetitive motions.
• Work in occasional hot environment.

This is a general description. You may be required to perform other duties as requested by your manager.