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Line cooks offer guests with the main reason for their experience with a restaurant: meals. These employees must produce top-notch food consistently and effectively. The line cook must accurately prepare all types of dishes on the menu, understand the menu options and the restaurant cuisine, work in a fast-paced environment with accuracy, and assist in plating and finalizing meals. Candidates must offer availability on a full-time basis.

Responsibilities to include:

• Prepare food of consistent quality following recipe cards and production and portion standards
• Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs
• Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages
• Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables
• Operate, maintain and properly clean kitchen tools and equipment
• Must be able to exert well-paced mobility for long periods of up to four hours in length and have the ability to bend and squat
• Must have ability to lift 25 pounds frequently and occasionally up to 100 pounds
• Must be able to communicate clearly and effectively with employees, dining room staff and guests
• Must be able to use knives, hand tools, utensils and all standard commercial kitchen equipment