Culinary Line Cook

Execute dishes with consistency and accuracy on grill and sauté stations while supporting plating and service during team meal sessions in an open kitchen. Maintain meticulous station setup, cleanliness, and organization, and assist in prep, inventory, and proper food storage as directed by the Lead Cook or Sous Chef. Follow directions from the Executive Performance Chef and Performance Sous Chef to maintain discretion and professionalism within a private team environment. This part-time seasonal role requires working in a fast-paced setting with physical demands including lifting 50 pounds, standing for long periods, and exposure to hot and cold temperatures.