Line Cook (RIDG)

Cook responsible for preparing assigned meals following established recipes and gastronomic standards, with an emphasis on plating and presentation. Maintain temperature charts and food safety records, enforce sanitation protocols, and support inventory needs in coordination with the Chef Manager/F&B Director. Assist in organizing the kitchen, food storage, dish area, and related culinary spaces; ensure FIFO rotation and proper dating for freshness. Contribute to kitchen teamwork, foster collaboration, and participate in staff training opportunities to improve efficiency. Adhere to regulatory requirements and uphold Civitas standards of personal grooming and kitchen hygiene. Opportunities for growth, education reimbursement, and comprehensive benefits are provided. As a condition of employment, residency within the operating state is required.