Line Cook

Position Summary

The Line Cook is responsible for preparing all items needed for their station and delivering the highest quality of food and service. Our Line Cooks keep our kitchen running smoothly while ensuring all Department of Health guidelines are met.

• Follow all prep lists created by Sous Chef and Executive Chef.
• Measure all ingredients properly and strictly follow all recipes.
• Handle all food items and follow Department of Health guidelines for potentially hazard food items.
• Properly set up their station maintaining all par levels.
• Must keep station and all knives and cutting board sanitized.
• Rotate all prep stock and properly label and date all products, ensuring FIFO and Company standards are met.
• Organize and clean walk‑ins.
• Handle all dietary restrictions.
• Accurately handle all orders from the POS system in a timely manner.
• Communicate all product needs to Chef team.
• Report damaged or defective equipment to management.
• Properly label and date all products.
• Report any 86 items promptly to the Executive Chef and Sous Chef.
• Works with safety as a priority and follows department and company safety standards.
• Possesses in-depth knowledge of all menu items and their recipes and their execution.
• Proper set up and breakdown of workstation.
• Complete any needed logs and check lists.
• Maintains relevant knowledge of industry through continuing education and training.
• Maintain professional appearance standards as directed in employee handbook.
• All other duties assigned.

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 40 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

• Prior line cook experience preferred.
• Ability to work evenings, weekends, and holidays, as needed.
• Must have valid, non‑expired Food Handlers’ card.