Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation. • Prepare all menu items according to standard • Perform a variety of cooking techniques • Portioning food appropriately • Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc. • Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations • Maintain a commitment to customer service and guest satisfaction • Complete necessary paperwork in a timely manner • Build positive relations with team members and supervisors • Exhibits ability to prioritize work and ensure immediate needs are met • Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues • Assists the Executive Chef and Sous Chef's with any task requested • Understands and follows sanitation practices • Properly cools and stores all foods • Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts • Carefully follows standard recipes when pre-preparing and preparing all items • Assists with preparation of other food products on serving line as needed • Has complete knowledge of all items on menu and daily specials, how to cook, plate presentations and portion size • All other tasks and duties as assigned • 3 years of experience • Cooking experience at a full-service restaurant or hotel