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Summary:

The Line Cook plays a critical role in delivering exceptional culinary experiences for our employees. This position is responsible for preparing and cooking a variety of dishes in a fast-paced environment while maintaining high standards of quality, presentation, and food safety. This role requires strong organizational skills and the ability to work efficiently under pressure to meet event timelines. Ultimately, the Line Cook contributes to the overall success of employee dining.

Minimum Qualifications:

• High school diploma or equivalent.
• At least 1 year of experience working as a line cook or in a similar culinary role.
• Knowledge of basic cooking techniques and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications:

• Culinary school certification or formal culinary training.
• Experience working in banquet or large-scale event kitchens.
• ServSafe or equivalent food safety certification.
• Strong knife skills and familiarity with a variety of cooking equipment.
• Experience working in a team-oriented, fast-paced environment.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Coordinate with sous chefs and managers to ensure smooth kitchen operations during events.
• Maintain cleanliness and organization of the workstation, adhering to food safety and sanitation standards.
• Assist in receiving and storing food deliveries, ensuring proper rotation and inventory management.
• Adapt to changing event requirements, including accommodating special dietary needs and last-minute menu adjustments.
• Monitor cooking times and temperatures to ensure food quality and safety.
• Support the culinary team in setup and breakdown of kitchen stations.