• Prepare and cook assigned menu items according to recipes, standards, and plating specifications

• Follow portion control and presentation guidelines to ensure consistency

• Set up and maintain stations with proper par levels; restock as needed during service

• Prepare ingredients and execute recipes as directed

• Ensure food quality, consistency, and timely delivery of all dishes

• Perform final quality checks before food leaves the kitchen

• Maintain a clean, sanitized, and organized kitchen environment, including prep areas, equipment, storage, and workstations

• Follow all food safety, sanitation, and proper food handling procedures

• Practice proper food cooling, storage, and waste control methods

• Minimize waste to meet food cost goals

• Understand and safely operate kitchen equipment including knives, ovens, grills, slicers, and food processors

• Monitor and report equipment maintenance or safety concerns to management

• Maintain proper stock of food preparation lines and assist with inventory as needed

• Work collaboratively with team members to ensure smooth service, especially during peak periods

• Communicate clearly with kitchen leadership regarding needs, timing, and support

• Remain calm and efficient in a fast-paced, high-pressure environment

• Maintain a positive, professional attitude with coworkers and guests

• Complete daily prep lists and assigned tasks accurately and efficiently

• Assist in utilizing excess ingredients for specials when appropriate

• Attend required meetings and follow direction from supervisors

• Perform additional duties as assigned

• High school diploma or equivalent required (culinary certification preferred)

• Minimum of 2+ years of line cook experience, preferably in a fast-paced environment

• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures

• Demonstrated knife skills and ability to follow recipes accurately

• Strong attention to detail, organization, and time management skills

• Ability to multitask and maintain high standards under pressure

• Commitment to producing high-quality food and service

• Excellent communication and teamwork skills

• Adaptability and ability to handle changing priorities

• Professional demeanor and strong work ethic

• Food Handler Certification required

• Fluent in English (verbal and written)

Requirements

• Must be available to work Thursday through Saturday (required)
• Ability to work in a fast-paced, high-temperature kitchen environment
• Ability to stand, walk, and work continuously for 6–8 hours
• Ability to lift up to 50 lbs and perform physical kitchen duties
• Comfortable working in a setting with hot surfaces, sharp objects, and varying temperatures

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 

• While performing the duties of this job, the team member is regularly required to walk, and stand, 8+ hours per day.
• The team member may be asked to use hands and arms to reach, carry, pull, and lift to 25 lbs. 
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. 

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.  This job description is subject to change at any time.  The team member will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.