Line Cook

About the Role Line Cook is responsible for delivering prompt, efficient service while consistently maintaining the highest standards of sanitation and food safety. This role supports daily kitchen operations and contributes to an exceptional dining experience for all guests. Responsibilities - Follow all opening and closing procedures as assigned by the Executive Chef, Sous Chef, or Kitchen Supervisors. - Prepare food items according to established portion sizes, quality standards, and departmental policies. - Ensure all food items are cooked, held, and served at proper temperatures. - Maintain a clean, safe, and sanitary work area always. - Keep kitchen areasincluding shelves, walls, floors, and drainsclean and organized. - Collaborate effectively with team members to support food preparation, service excellence, and accurate order delivery. - Clean and sanitize all dining and cooking utensils and cookware. - Operate and clean kitchen equipment safely to prevent damage or injury. - Adherent to company guidelines regarding appearance, dress code, and uniform standards. Qualifications - Must be at least 18 years of age. - Professional culinary training or at least one year of experience in a fast-paced, high-volume fine-dining or catering environment preferred; strong line experience for la carte service is a plus. - Ability to interact professionally with co-workers and support company service standards. - Basic knowledge of food and beverage preparation, service standards, guest relations, and dining etiquette. - Ability to multitask effectively in a fast-paced, team-oriented environment. - Must be able to read, speak, and write in English. - Ability to lift and transport food and supplies weighing up to 30 pounds regularly and up to 50 pounds occasionally. - Must be available to work events, extended hours, nights, weekends, and holidays. - Must have sufficient mobility to perform production tasks requiring constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods. - High school diploma or equivalent required; culinary training preferred. - Minimum three years of experience in a high-end restaurant or club environment preferred. - Must practice safe work habits, comply with all safety policies and regulations, complete company-wide safety training, and any job-specific safety requirements. Education and Experience - High school diploma or equivalent required. Skills and Abilities - Ability to follow directions and perform work efficiently. - Pleasant demeanor and professional appearance. - Consistently positive, customer-service-focused attitude. - Maintains proper grooming and dress code standards. - Strong work ethic with a high sense of urgency and commitment to quality. - Ability to work cooperatively with team members across the facility. - Ability to manage and complete multiple tasks effectively. - Strong attention to detail. - Flexibility to work nights, weekends, holidays, and additional hours as needed. Physical Demands The physical requirements described are representative of those necessary to perform the essential duties of this position. Reasonable accommodation may be made for individuals with disabilities. - Ability to lift and carry up to 40 pounds. - Physical stamina to carry heavy trays and work on your feet for extended periods. - Must be able to stand, walk, lift, and bend for long durations. - Ability to work in hot environments for extended periods. {=html} - Pay rate $16 per hour NOTE: The essential responsibilities of this position are described below the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee oc upying this position. Legends Global is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Job seekers with a felony conviction will be considered on a case by case basis.