Line Cook

Accurately and efficiently cook meats, seafood, vegetables, soups, and other hot food products, and prepare/portion food prior to cooking; perform plating and garnishing, ensure consistency with portion sizes and standards, and maintain a clean, sanitary kitchen through all shifts. Responsibilities include preparing items with broilers/ovens/grills/fryers, maintaining inventory at line stations, rotating stock, labeling/day-dots, following plate presentation and garnish setup, assisting in off-peak prep and closing the kitchen per checklist, attending meetings, and supporting the kitchen manager/MOD with other duties. Requires experience in a similar role, clear communication with kitchen and dining staff, and physical ability to lift up to 40 pounds; flexible schedule and health insurance benefits are highlighted.