Prepare American cuisine across multiple kitchen stations as a Restaurant Line Cook, supporting smooth service under the direction of the Executive Chef. This role offers opportunities for cross-training across stations and progression toward a Lead Cook position.
Responsibilities
- Prepare and organize multiple stations for service.
- Prepare ingredients using proper knife skills and established procedures.
- Cook orders across multiple stations, including grill and fryer operations.
- Plate dishes according to presentation and portion standards.
- Maintain accurate portion control and follow recipes consistently.
- Follow food safety practices throughout preparation and service.
- Maintain kitchen sanitation and cleanliness standards.
- Rotate inventory properly and coordinate with the kitchen team during service.
Required Qualifications
- 2+ years of line cooking experience.
- Demonstrated knife skills and food preparation ability.
- Experience with grill cooking and fryer operation.
- Knowledge of food safety practices.
- Ability to follow recipes accurately.
