Line Cook 1

Line Cook 1 responsible for the consistent execution of high-quality dishes under the Chef de Cuisine across the restaurant, bar, and banquets; master sautéing, grilling, poaching, and braising; follow recipes exactly and accommodate guest requests; maintain a spotless, organized station and adhere to health codes and sanitation standards; collaborate with kitchen team to manage inventory and support banquet execution; 1+ years of cooking experience (upscale/hotel experience preferred); ServSafe certification required; strong knife skills and proficiency with professional kitchen equipment; able to work a high-heat, fast-paced environment and flexible schedule including nights, weekends, and holidays.