Line Cook

Prepare and portion grilled, broiled, fried, and sautéed items using standardized recipes, including tempura, sauces, and specially requested orders. Maintain a sanitary kitchen workstation by following food safety standards, cleaning equipment, and reporting maintenance or unsanitary conditions to the Head Kitchen Chef. Coordinate meal production with serving hours to ensure food quality and temperature, while communicating with the Lead Line Cook to fulfill customer orders efficiently.