Line Cook

Prepare and season meats, vegetables, soups, and other food items according to prescribed recipes while ensuring food comes out simultaneously, in high quality, and in a timely fashion. Demonstrate various cooking methods, ingredients, equipment, and procedures, and cook menu items in cooperation with the rest of the Restaurant Staff. Set up and stock stations with necessary supplies, answer and follow Executive Chef's instructions, and clean up the kitchen and package or discard leftover food. Maintain safety as the top priority for Team Members, guests, and products, and consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules.