Description Principal Purpose of Job: The Line Cook is responsible for the preparation, inventory and maintenance of assigned stations. Essential Duties and Responsibilities: • Responsible for knowledge of menu, use of approved recipes to prepare menu items and proper plate presentation. • Preparation and organization of assigned stations. This entails set up and thorough cleaning at end of shift. • Knowledge of proper storage and handling of food. Knowledge of health codes. • Proper dating and labeling of food. • Establishing and maintaining pas levels and prep list. • Must be able to multi-task and plan effectively. • Support and contribute to the mission and overall success of the resort by accomplishing performance objectives focused on preparation of food. • Line Cooks will complete open and closing side work. • Ensure Ranch Mission is executed. • Follow safety precautions and procedures • Other Duties assigned by Executive Chef or Chef De Cuisine. • Knowledge of Events and Ranch Wide areas of the property. Requirements Personal Attributes: • High level of communication skills; able to follow direction and work under minimal supervision at times. • Must be a team player and cooperate effectively with other staff members. Physical Demands: • Lifting up to 75 pounds, general cleaning, set up, walking a lot etc. Education/Experience: • High School diploma or equivalent required. Minimum one year prior experience in a professional restaurant kitchen environment required. Culinary degree preferred. Special Skills/Equipment: • Uniform/Nametag at all times