The Line Cook prepares and cooks menu items with minimal supervision, ensuring high standards of quality, consistency, and sanitation.
They work across various stations, follow standardized recipes, and assist with prep for restaurant, banquet, and catering events.
This seasonal role (mid May to mid September) requires at least 2 years of kitchen experience, culinary training or equivalent, and food safety certification.
Physical demands include standing for long periods, lifting up to 50 pounds, and working in fast-paced, temperature-varied environments.
Key responsibilities involve food preparation, maintaining cleanliness, monitoring food quality, assisting with inventory, and supporting team members.
The position pays $16-$25/hour based on experience and requires strong communication, organization, and adherence to safety standards.