Key Responsibilities:

Lead by example in setting up and stocking stations with all necessary supplies and ingredients. Execute menu items with precision and consistency during à la carte service, hotel guest dining, and special events. Uphold high standards of food quality, presentation, and safety at all times. Supervise and support other line cooks, providing guidance, feedback, and training as needed. Ensure all kitchen stations are maintained in a clean, organized, and sanitary manner throughout each shift. Assist in coordinating prep work and managing daily kitchen flow to ensure service runs smoothly. Work closely with the Executive Chef and Sous Chef on menu development, daily specials, and inventory management. Monitor food storage and rotation to minimize waste and ensure freshness. Step in to cover various kitchen stations when needed to support the team. Enforce compliance with all health, safety, and food handling standards. Qualifications 2-5 years of professional kitchen experience Experience working multiple stations on a line Strong knowledge of cooking techniques and food safety standards Leadership or supervisory experience preferred Ability to work in a fast-paced environment Strong communication and teamwork skills Physical Requirements Ability to stand for long periods Ability to lift 30-50 lbs Work in hot, fast-paced kitchen environments Typical Work Environment Restaurants, hotels, catering kitchens, or food service operations Nights, weekends, and holidays often required