Line Cook

Job Responsibilities

• Stage workstations with all needed ingredients and cooking equipment. 


• Prepare ingredients, then cook and assemble dishes as indicated by recipes.


• Perform portion control and minimize waste to keep cost within forecasted range.


• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery.


• Assist on maintaining the dish machine area.


• Maintain a clean and orderly workstation area, including kitchen equipment, tables, shelves, and trash.


• Comply with applicable sanitary, health, safety, and personal hygiene standards.


• Ensure quality and freshness of ingredients and products.

• Able to perform tasks with accuracy, speed, and attention to detail.


• Able to read and follow cooking directions.

• Able to perform tasks with accuracy, speed, and attention to detail.


• Complete opening/closing tasks.


• Assist with functions/events.


• Interact professionally by using Spare Time Service Standards (Code S.E.R.V.E.).


• Perform additional tasks as assigned by the line kitchen management.


• Communicate with reporting manager regarding low inventory items and sanitation or maintenance concerns.


• Report all violations to management.


• Other duties as assigned.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.  

Job Qualifications

• High school diploma or equivalent required; Culinary Degree preferred.


• 1-3 years of experience cooking in a restaurant, hotel, or resort.

• SERVSafe certification preferred.

Work Environment

• The noise level can be loud and may contain lighting effects such as lasers and strobes.


• This job operates in a professional kitchen environment and may, at times, be guest facing. This role routinely uses standard kitchen equipment such as fryers, ranges, cooking ovens and other kitchen appliances.


• While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The employee is occasionally exposed to a variety of conditions at cooking/kitchen/studio job sites. Other environment exposure includes hot surfaces, sharp cutlery, temperature management, ice machines and general kitchen operational items.


• This job requires working with large crowds and children.

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.

• Able to stand and walk for extended periods of time and able to lift 50 pounds.


• This position regularly requires long hours and frequent weekend work.