Job Objective: The Line Cook is responsible for preparing high-quality food items in accordance with recipes, presentation standards, and food safety guidelines. This role supports daily kitchen operations by maintaining consistency, cleanliness, and efficiency while working collaboratively with the culinary team to deliver an exceptional dining experience for members and guests.
Duties and Responsibilities:
- Prepare and cook menu items according to established recipes and standards. Constantly Improving
- Set up and stock assigned workstation with necessary supplies. 5’S’ Organization
- Ensure food quality, freshness, and proper presentation. Standardize for Consistency
- Follow proper food handling, sanitation, and safety procedures at all times. Maintain and clean kitchen equipment as necessary or instructed by supervisor. Safety First
- Maintain a clean and organized workstation throughout each shift. 5’S’ Tidy Up
- Assist with prep work, including chopping, portioning, and stocking. TEAMWORK
- Communicate effectively with kitchen staff and management. Integrity/Humility
- Support team members during peak service periods. Servant Leadership. Have FUN
- Comply with all health department regulations and company policies. Safety First
Educational Requirements: Culinary Education preferred. Knowledge of basic cooking techniques and kitchen equipment necessary.
License / Permits: ServSafe Certification preferred but not required
Required Other Skills: Ability to work efficiently in both fast/slow pace environments. Strong attention to detail. Must be a team player, dependable, punctual and professional. Also it’s imperative that the success in candidate has a willingness to learn.
Computer literacy: Not applicable, but doesn’t hurt
Previous Experience: Minimum 1-2 years equivalent experience
