About La Toque Restaurant & Bank Café At La Toque Restaurant and Bank Café, creating exceptional and memorable guest experiences is at the heart of everything we do. Our passion for thoughtfully pairing food and wine begins with the finest seasonal ingredients, sourced through our network of local artisan producers and growers. Our commitment to quality, creativity, and responsible sourcing is reflected in every dish we serve. We take pride in using exceptional ingredients and preparing them with care, skill, and artistry to create a dining experience that leaves our guests feeling renewed. If this resonates with you, we look forward to receiving your application. General Skills & Qualifications Minimum of one year of professional cooking experience. Fine-dining experience strongly preferred. Strong attention to detail and commitment to quality, consistency, and cleanliness. Ability to work effectively as part of a professional culinary team. Knowledge of proper food handling, sanitation, and kitchen safety practices. Responsibilities AM Bank Café Line Cook Summary The Bank Café Line Cook is an intermediate-level culinary position responsible for executing established cooking and preparation techniques while working assigned kitchen stations. The Line Cook has demonstrated proficiency in basic cooking skills and is comfortable working with more advanced preparation methods and kitchen equipment. The Line Cook is responsible for consistently producing high-quality food while maintaining established standards for preparation, presentation, sanitation, organization, and safety. This position works closely with chefs and the culinary team to ensure efficient service and an exceptional guest experience. Essential Functions Prepare hot and cold food items according to established recipes, specifications, and presentation standards, with careful attention to quality and consistency. Demonstrate knowledge of food products, cooking techniques, sanitation standards, food safety practices, and kitchen policies and procedures. Work efficiently as part of the culinary team and communicate effectively with chefs, management, and service staff to support daily operations and address guest or associate needs. Read and accurately execute computer tickets during service while maintaining proper timing, quality, and presentation. Prepare daily production lists and complete assigned prep work to support an organized and efficient service. Properly process and store requisitions and maintain designated storage areas. Properly label, date, rotate, and store food products to maintain freshness, food safety, and sanitation standards. Maintain a clean, organized, safe, and sanitary workstation and kitchen throughout preparation and service.