Description Line Cooks are responsible for preparing, cooking, and plating menu items in accordance with SkyPark standards and management specifications. This role plays a critical part in delivering a consistent, high-quality guest experience by ensuring food is prepared efficiently, safely, and to exact standards. Line Cooks work collaboratively with the kitchen team and report directly to the Food & Beverage Management Team. This position requires flexible availability, including weekends, evenings, nights, and holidays. Shifts may vary based on business needs. Responsibilities • Prepare and cook menu items according to standardized recipes and presentation guidelines. • Execute all food orders with consistency, quality, and attention to detail. • Assist with prep work including chopping, portioning, marinating, and preparing sauces. • Ensure proper portion control and minimize food waste. • Accommodate guest requests and dietary modifications when appropriate. • Set up, stock, and maintain assigned stations with all necessary supplies. • Maintain a clean, organized, and efficient workstation throughout each shift. • Ensure all dishes are completed and sent out simultaneously, meeting timing standards. • Monitor product quality and report any issues to kitchen leadership. • Assist with receiving, storing, and rotating inventory in accordance with FIFO standards. • Follow all food safety, sanitation, and health regulations at all times. • Properly label, date, and store food items. • Maintain cleanliness of kitchen equipment, utensils, and work areas. • Adhere to company policies and local health department requirements. • Work closely with kitchen staff and front-of-house team to ensure smooth service. • Communicate effectively with supervisors and team members during service. • Follow direction from kitchen leadership. • Support team members as needed to maintain efficient operations. • Assist with opening and closing procedures. • Participate in routine cleaning and deep cleaning tasks. • Perform additional duties as assigned by management. Requirements Qualifications • Previous line cook or kitchen experience preferred. • Working knowledge of cooking methods, kitchen equipment, and food preparation techniques. • Ability to work efficiently in a fast-paced, high-volume environment. • Strong attention to detail and commitment to quality. • Excellent communication and teamwork skills. • Dependable, punctual, and able to follow direction. • Flexible schedule, including early mornings, evenings, weekends, and holidays. • Valid San Bernardino County Food Handler Certification (required). • Ability to stand for extended periods and lift/carry up to 50 pounds. Work Environment & Physical Demands • Fast-paced kitchen environment with exposure to heat, cold, and sharp equipment. • Requires standing, walking, bending, and repetitive motions for extended periods. • Must be able to safely operate kitchen equipment and tools. What Success Looks Like • Consistently delivers high-quality, well-presented dishes. • Maintains a clean, organized, and fully stocked station. • Keeps up with service demands without sacrificing quality or safety. • Communicates effectively and contributes to a positive team environment. • Demonstrates reliability, accountability, and a strong work ethic. Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions.