Line Cook responsibilities include prepping ingredients and assembling dishes according to restaurant recipes and specifications.

• Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all bits and pieces and food prep items
• Notify Chef in advance of shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products are stored appropriately
• Constantly use safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate areas
• Assist with all duties as assigned by Kitchen Manager

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.
• Prior related experience preferred.

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.