Line Cook

Open the kitchen each morning by preparing and organizing the station and cooking all food necessary for service. Prepare items for lunch service including sauces, soups, and buffet entrées, transition from breakfast to lunch, and rearrange the line and steam table for smooth luncheon service. Cook orders as received from waitstaff, ensuring promptness, accuracy, and quality while learning and mastering menus, recipes, preparation methods, and presentation standards. Store food properly in containers and at correct temperatures, preparing only the quantity needed to meet business demands while maintaining freshness. Support other kitchen departments by preparing food items as required and prepare items in advance for the next shift and the following day as directed by the supervisor. Maintain a clean, organized, and sanitary work area ensuring compliance with state, county, and company health and safety regulations.