Description The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies • Prep all needed food items for service • Execute menu items according to specifications and standards • Cook menu items in cooperation with the rest of the kitchen staff • Ensure that all food is made in a timely fashion and always in high quality • Clean up station and take care of any leftover or “bad” food according to the chef • Stock inventory of stations • Certify that all nutrition and sanitation regulations are kept Skills • Cooking experience • Clear understanding of menu items • Understand and responsible for prepping ingredients • Strong grasp on various cooking methods, food items, equipment, etc. • Multitask in a high volume kitchen • Basic math and written communication skills Working Conditions • Handle hot and cold work conditions during food preparation • Continuous reaching, bending, lifting, carrying items up to 30 lbs. • Stand and move around for the entirety of the scheduled shift Education/Experience • Have a high school diploma, or equivalent (preferred). • 2 or 4 year culinary degree preferred, but not required. • Minimum of 1-2 years experience in food service/hospitality field • Food handler's card may be required according to local and or state regulations