Line Cook

The Line Cook is responsible for the maintenance, setup, food production, and quality control of all meat, fish, fowl, and other food items prepared in the kitchen. This role involves preparing foods according to standard recipes, ensuring high-quality ingredients, and maintaining proper storage and portion control. The position requires adherence to health department regulations and the ability to operate various kitchen equipment. The Line Cook must also possess basic mathematical skills and the physical ability to handle heavy objects and work in extreme temperatures.