Line Cook

Position Line Cook Department Food & Beverage / Kitchen Reports To Executive Chef / Sous Chef FLSA Status Hourly/Non-Exempt Base Pay Rate $24.00/hour Summary This is a hands‑on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards. Essential Duties & Responsibilities Always maintain an organized and sanitary workstation. Follow approved recipes and production standards. Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by the Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume. Properly label and date food items for storage. Maintain and organize storage rooms, refrigerators, and freezers. Organize freezer pulls, as necessary. Minimize waste by controlling overage and usage. Educate and train seasonal kitchen staff on proper procedures and standards. Assemble and complete final production of hot and cold food items. Assist with plating of catered meals. Perform other duties as assigned and deemed necessary. Qualifications Knowledge of all major kitchen equipment and appliances. Ability to properly operate ovens, stoves, grills, steamers, smokers, mixers, kettles, char‑broiler, and other kitchen equipment. Ability to identify and properly use all kitchen small wares. Ability to follow verbal and written instructions. Ability to read and speak English. Strong knowledge of state health codes and sanitation standards. Ability to adhere to strict grooming standards established by SMG/Palmetto Expo Center. Ability to recognize and utilize weights and measurements, both liquid and dry. Knowledge and skills in diverse culinary techniques including multi‑ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation. Skill in volume production and hands‑on cooking. Ability to perform basic math functions necessary to execute recipes. Strong organizational skills and ability to multi‑task. Ability to execute large functions. Ability to work extended hours productively. Valid Food Handler’s Certificate (required); ServSafe Certification preferred. Education & Experience High school diploma or equivalent. Two‑year culinary degree or appropriate continuing education credits preferred. Minimum of three years’ experience in a cook’s position. Minimum of one year of experience in banquet operations. CA Food Handlers Card. Working Environment / Conditions Fast‑paced, very physical environment. May be exposed to extreme cold from walk‑in coolers/freezers for up to one hour at a time. May be exposed to extreme heat from hot burners and/or steam for extended periods of time. May be exposed to minimal amount of smoke for extended periods of time. Requires standing for several hours at a time each day. Hours of Work and Travel Requirements Irregular hours including early mornings, late evenings, weekends, and holidays as determined by event schedule. Extended hours may be required, as determined by event schedule. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EEO Statement ASM Global is an Equal Opportunity /Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #J-18808-Ljbffr