Line Cook

Line Cook

Reports To: Executive Chef/Sous Chef

Department: Kitchen

Date: January 2026

Position Summary:

Responsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received:

Supervision is received from the Executive Chef or Sous Chef.

Essential Functions:

• Responsible for freshness and quality of all items needed within assigned station.
• Maintains good service times.
• Responsible for product rotation and maintains freshness of product on station.
• Responsible for keeping reach-in and walk-in coolers clean and neat at all times
• Prepare food in accordance with working menus, recipe cards and photos.
• Responsible for having station set up in an orderly and timely fashion.
• Coordinate all food orders between stations and food servers.
• Assists with preparation of employee meals.
• Maintains a clean and safe work area.
• Attend all mandatory meetings.
• Complies with all policies and procedures set forth by the Employee Handbook.

Secondary Functions:

• Performs all other duties as assigned.

Qualifications:

• Must have two years of previous culinary experience.
• Possession of or ability to obtain a Food Handler's Card.
• Ability to stand and walk entire shift.
• Ability to work with minimum supervision.
• Ability to be a self starter.
• Professional appearance.
• Ability to work as a team member.
• Good communication skills.
• Ability to read and follow both verbal and written instructions.
• Ability to multi-task and work under pressure.

Working Conditions:

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

Walking: 40%

Standing: 45%

Sitting: 0%

Bending: 5%

Lifting: 10% / up to 50 lbs.

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