Line Cook

Set up and stock assigned stations, then prepare and execute all menu items in a sanitary, timely, and consistent manner using standardized recipes and portion control specifications. Rotate products using FIFO methods, monitor waste, and maintain proper labeling while ensuring immediate correction of any food quality irregularities. Clean and maintain stations, walk-ins, freezers, and dry storage areas, and properly use all kitchen equipment. Assist with delegating tasks and support daily kitchen operations while adhering to company policies, health department regulations, and safety standards. This seasonal, part-time role requires flexibility for evenings, weekends, and holidays.