Line Cook

Prepare and season meats, vegetables, soups, and other food items according to prescribed recipes while ensuring dishes are served simultaneously in high quality and on time. Cook menu items in cooperation with the rest of the Restaurant Staff, set up and stock stations, and clean up the kitchen after service. Answer, report, and follow Executive Chef's instructions while maintaining safety as the top priority for Team Members, guests, and products. Comply consistently with standard portion sizes, cooking methods, and kitchen rules.