The Lodge Essential Job Duties: · Preparation and execution of menu items according to recipes and standards set by the head chef. · Adherence to food safety and sanitation guidelines to maintain a clean and organized workstation. · Collaborate with the culinary team to develop and refine recipes, ensuring innovation and creativity in menu offerings. · Monitor and manage inventory levels of ingredients, ensuring freshness and minimizing waste. · Maintain a high standard of food quality, presentation, and taste, consistently meeting guest expectations. · Work efficiently in a high-pressure, fast-paced environment, demonstrating excellent time management and multitasking skills. · Uphold professionalism and teamwork, communicating effectively with kitchen staff and management. · Assist in training and mentoring junior kitchen staff, providing guidance and support as needed. · Stay updated on industry trends and culinary techniques to continuously enhance skills and knowledge. · Assist with special requests and dietary requirements. · Uphold the highest standards of etiquette and service protocols. · Work closely with kitchen staff and other servers to ensure seamless service. · Other duties as assigned. Skills / Knowledge Required:  · Ability to multitask and work efficiently in a fast-paced environment · Professional appearance and demeanor · Positive attitude and a passion for delivering memorable dining experiences · 1-3 years of experience as a line cook in an upscale concept or equivalent culinary environment · Proficiency in recipe development, preferred · Knowledge of food safety and sanitation protocols, ensuring compliance with health regulations · Excellent communication and interpersonal skills, with the ability to work collaboratively in a team-oriented environment · Attention to detail and accuracy in food preparation and presentation · Ability to work evenings, weekends, and holidays as required · Culinary degree or relevant certification preferred but not required