Line Cook

Key Responsibilities:

- Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, according to recipes and menu specifications

- Follow all food safety and sanitation guidelines to ensure the safety and quality of all food items

- Collaborate with the Executive Chef and other team members to plan and execute menus that meet the dietary needs and preferences of our guests

- Maintain a clean and organized work area, including proper storage and labeling of food items

- Assist with inventory management and ordering of supplies as needed

- Train and mentor junior kitchen staff to maintain high standards of food preparation and presentation

- Adhere to all company policies and procedures, including those related to safety and hygiene

- Communicate effectively with other departments to ensure smooth operations and guest satisfaction

Qualifications:

- High school diploma or equivalent

- Minimum of 2 years of experience as a Line Cook in a high-volume restaurant or hotel setting

- Culinary degree or certification preferred

- Knowledge of food safety and sanitation guidelines

- Ability to work in a fast-paced, dynamic environment

- Strong organizational and time management skills

- Excellent communication and teamwork abilities

- Flexibility to work a variety of shifts, including evenings, weekends, and holidays

- Must be able to pass a pre-employment background check and drug test