The Line Cook prepares food according to the Executive Chef's specifications and manages all food stations for menu execution.
Responsibilities include setting up and stocking stations, prepping ingredients, executing menu items, cooking in coordination with staff, ensuring timely and high-quality food, cleaning stations, and maintaining inventory.
Skills required are cooking experience, understanding of menu items, food prep, various cooking methods, multitasking in a high-volume kitchen, and basic math and communication skills.
Working conditions involve handling hot and cold areas, lifting up to 30 lbs., and standing throughout shifts.
Education/experience includes a high school diploma or equivalent (preferred), culinary degree (preferred), and 1-2 years in food service. A food handler's card may be required depending on local regulations.