Line Cook Job Responsibilities and Duties Works closely with Executive Chef and Sous Chef in the planning, preparation and execution of food items Sets up and stocks food items in preparation of daily food service Prepares food items by cutting, chopping, mixing, and preparing soups and sauces Cooks' food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards Ability to follow all sanitation guidelines and guidelines for safe handling of food Help maintain an orderly, clean kitchen, eating and service areas, storage and cooler/freezer facilities, including condiment, soup, salad, pizza stations and the dish drop off area Perform daily cleaning Assists Executive Chef or Chef on Duty with whatever is required Line Cook Job Requirements High school diploma or equivalent preferred One to two years' experience as a line cook, restaurant cook or prep cook Must be current with Food Handlers' certification Basic knife skills and food identification Works well in a fast-paced, high-stress environment Great communication and coordination skills Flexibility to work shifts, nights, weekends and holidays A friendly, polite, and courteous nature Team player Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.