Piedmont Line Cook

Responsibilities and Duties

• Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards.


• Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.).


• Monitor food production to ensure timeliness, consistency, and presentation quality.


• Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations.


• Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning.


• Maintain cleanliness and organization of the workstation, equipment, and kitchen areas.


• Assist in inventory control, including receiving, rotating, and storing ingredients.


• Communicate effectively with kitchen staff to ensure smooth workflow and service.


• Train or guide Cook I and other junior kitchen staff as needed.


• Report equipment malfunctions or supply shortages to supervisors.

Qualifications

• High school diploma or equivalent (preferred).


• 2–3 years of professional cooking experience or equivalent culinary training.


• Knowledge of various cooking techniques, kitchen equipment, and food production methods.


• Ability to follow recipes and production guidelines accurately.


• Strong understanding of food safety and sanitation standards.


• Ability to work in a fast-paced environment and manage multiple tasks.


• Good communication and teamwork skills

Physical requirements

• Ability to stand for extended periods.


• Ability to lift up to 40 lbs.


• Ability to work in hot, cold, and fast-paced environments

Work Environment

• Commercial kitchen setting.


• Evening, weekend, and holiday shifts may be required based on operational needs.