Line Cook

Develop and maintain comprehensive knowledge of MTJ standards, procedures, products, and services while staying updated on off-menu items and specials. Set up and stock food items and supplies, then prepare and cook assigned menu items using specified recipes and techniques such as grilling, frying, sautéing, and mixing. Maintain cleanliness by complying with food sanitation requirements, properly handling and storing food, and inspecting equipment and work surfaces. Ensure food is stored and cooked at correct temperatures by regulating ovens, broilers, fryers, and freezers. Adhere to standard portion sizes, kitchen rules, and policies while closing the kitchen following the checklist. Requires ability to work nights, weekends, and holidays, stand for extended periods, and lift up to 40 pounds.