Position Summary

The Line Cook is responsible for preparing and executing daily menu items in accordance with established recipes and standards. This role requires the ability to read and accurately follow recipes, maintain high standards of food safety and sanitation, and demonstrate proficiency in essential culinary techniques. The Line Cook must work efficiently in a fast-paced environment and utilize timekeeping systems such as ADP for scheduling and time-off requests.

Key Duties & Responsibilities

Food Service Execution Responsibilities

- Accurately read, interpret, and scale recipes as needed.

- Perform basic and advanced knife cuts with precision.

- Demonstrate knowledge of fundamental cooking techniques, including searing, sautéing, grilling, frying, poaching, roasting as needed.

- Competently operate various kitchen equipment to fulfill job duties.

- Consistently apply food safety principles and maintain sanitation standards.

- Keep workstations clean, organized, and well-stocked.

- Set up and stock preparation stations and kitchen areas prior to service.

- Prepare components of Salad bar/Deli bar items, such as chopping vegetables, cutting meats, and making sauces.

- Follow instructions from the Chef team and report any issues or concerns promptly.

- Ensure all food preparation and storage areas comply with health and safety regulations.

- Clean prep areas and properly handle leftovers.

- Manage inventory and restock supplies as needed.

- Cook Salad bar items in collaboration with other kitchen staff.

- Perform additional duties as assigned by management.

Minimum Qualifications

- Education: High School Diploma or equivalent required.

- Experience: Minimum of 1 year of related culinary experience.

- Certificates & Licenses: ServSafe or equivalent Food Handler’s License.

Competencies

- Ability to excel in a fast-paced, high-volume production environment.

- Strong communication, multitasking, and problem-solving skills.

- Demonstrates a sense of urgency and commitment to working safely, both independently and as part of a team.

- Passion for preparing and serving high-quality, flavorful food with consistency and care.

- Collaborative team player with a positive attitude.

- Open and receptive to feedback for continuous improvement.

Organizational Relationships

- Immediate Supervisor: Junior Sous Chef

- Next Management Level: Senior Sous Chef

- Direct Reports: None

Working Conditions

Environment:

- Noise

- Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)

Physical Requirements

- Activities:

- Bend, lift (up to 50 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs

- Physical Demands:

- Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend

- Lift/Carry:

- 10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbs

- Push/Pull:

- 12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs

- Other:

- Ability to lift up to 50 pounds

- Comfort standing/walking for up to 8 hours

Additional Requirements

- Work Authorization: Authorized to work in the U.S.

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.