Full job description
Position Title: Line Cook Reports To: Executive Chef/
Sous Chef/

Department: Kitchen Date: January 2026

Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received:

Supervision is received from the Executive Chef or Sous Chef.

Essential Functions:

Responsible for freshness and quality of all items needed within assigned station.
Maintains good service times.
Responsible for product rotation and maintains freshness of product on station.
Responsible for keeping reach-in and walk-in coolers clean and neat at all times
Prepare food in accordance with working menus, recipe cards and photos.
Responsible for having station set up in an orderly and timely fashion.
Coordinate all food orders between stations and food servers.
Assists with preparation of employee meals.
Maintains a clean and safe work area.
Attend all mandatory meetings.
Complies with all policies and procedures set forth by the Employee Handbook.

Secondary Functions:

Performs all other duties as assigned.

Qualifications:

Must have Two years of previous culinary experience.
Possession of or ability to obtain a Food Handler’s Card.
Ability to stand and walk entire shift.
Ability to work with minimum supervision.
Ability to be a self starter.
Professional appearance.
Ability to work as a team member.
Good communication skills.
Ability to read and follow both verbal and written instructions.
Ability to multi-task and work under pressure.