Line Cook

Key Responsibilities: - Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, according to recipes and menu specifications - Follow all food safety and sanitation guidelines to ensure the safety and quality of all food items - Collaborate with the Executive Chef and other team members to plan and execute menus that meet the dietary needs and preferences of our guests - Maintain a clean and organized work area, including proper storage and labeling of food items - Assist with inventory management and ordering of supplies as needed - Train and mentor junior kitchen staff to maintain high standards of food preparation and presentation - Adhere to all company policies and procedures, including those related to safety and hygiene - Communicate effectively with other departments to ensure smooth operations and guest satisfaction Qualifications: - High school diploma or equivalent - Minimum of 2 years of experience as a Line Cook in a high-volume restaurant or hotel setting - Culinary degree or certification preferred - Knowledge of food safety and sanitation guidelines - Ability to work in a fast-paced, dynamic environment - Strong organizational and time management skills - Excellent communication and teamwork abilities - Flexibility to work a variety of shifts, including evenings, weekends, and holidays - Must be able to pass a pre-employment background check and drug test