Line Cook

Prepare high-quality menu items according to recipes, quality standards, and food safety guidelines. Set up and stock workstations with ingredients, equipment, and supplies before each shift. Maintain a clean, organized, and sanitary work area in compliance with health regulations while monitoring food quality, portion sizes, and presentation. Operate kitchen equipment safely, including grills, fryers, ovens, and sauté stations. Work efficiently during high-volume service while meeting ticket time goals. Assist with food preparation, inventory rotation, and restocking ingredients as needed. Follow proper food storage, labeling, and temperature control procedures. Collaborate with chefs and kitchen staff to maintain smooth kitchen operations and minimize food waste while maintaining high standards of quality and efficiency.