Line Cook

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Open, prep, and maintain station with mise en place; follow recipes and yield guides; ensure adherence to health and sanitation regulations; communicate effectively with guests and team; operate and maintain equipment; assist in opening duties and daily line operations; support Banquet and off-site functions as needed. Requires ability to work an 8-hour shift in a fast-paced kitchen, strong teamwork, and compliance with health department standards; certifications in food handling and sanitation; English communication skills; and willingness to advance within the role.