Line Cook

Facilitate and manage daily food preparation, packaging, and shipping to ensure compliance with recipe standards and portioning guidelines. Lead the culinary team in executing service and special events while maintaining quality standards, timelines, and communication protocols. Oversee kitchen prep area organization, cooler and freezer management, and efficient product rotation through the planning process. Assist with inventory and ordering while staying current on new food trends, delivery methods, and plate presentation styles. Maintain a closed kitchen daily and drive team adherence to flavor, design, and production protocols. Requires an associates degree in culinary or hospitality, three years of kitchen experience, and ServSafe Manager certification.