POSITION SUMMARY: 

The Line Cook is responsible for the preparation and execution of menu items with precision and efficiency. Working collaboratively with the culinary team, your responsibilities include managing specific stations, ensuring food quality, and maintaining a clean and organized work environment.

ESSENTIAL JOB RESPONSIBILITIES: 

• Follow standardized recipes and guidelines to prepare and cook menu items.
• Execute precise and consistent measurements and techniques for all ingredients.
• Manage a designated cooking station, ensuring all dishes for that station are prepared and cooked according to order specifications.
• Coordinate with other line cooks to synchronize the timing of multiple orders.
• Utilize various cooking techniques, such as grilling, sautéing, baking, and frying, to achieve optimal flavor and texture.
• Monitor and adjust cooking times and temperatures as needed.
• Ensure that all dishes leaving the kitchen meet established quality standards.
• Conduct regular taste tests and visual inspections to maintain consistency.
• Assist in monitoring and managing inventory levels for your station.
• Communicate with kitchen management regarding ingredient needs and shortages.
• Adhere to strict hygiene and sanitation standards, including proper food handling, storage, and cleanliness of workstations.
• Follow safety protocols for handling kitchen equipment.
• Maintain clear communication with other kitchen staff, including chefs, line cooks, and dishwashers.
• Coordinate with the expediting team to ensure timely delivery of orders.
• Be adaptable and able to handle high-stress situations during peak service times.
• Demonstrate flexibility in performing various tasks as required by the kitchen's needs.
• Perform all other tasks as duties as assigned and/or per business need. 

KNOWLEDGE, EXPERIENCE AND SKILLS: 

• 2+ years of experience as a line cook.
• Knowledge of cooking techniques, kitchen equipment, and food safety.
• Ability to work in a fast-paced kitchen environment and handle multiple tasks.
• Strong organizational skills and attention to detail.
• A culinary degree or relevant culinary certifications are a plus.
• Physical stamina to stand for extended periods and lift moderate to heavy loads.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.  

ADDITIONAL REQUIREMENTS: 

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.    
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.   
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).    
• Ability to stand for prolong periods of time.    
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.    
• Climbing steps regularly.   

The base pay range for this position is $18 -$22 per hour. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.