Overview

The Restaurant Line Cook is responsible for preparing and presenting high-quality menu items for a full-service restaurant within the venue. This position plays a key role in delivering an exceptional dining experience by executing dishes with precision, consistency, and attention to detail while maintaining the highest culinary and food safety standards.

This role pays an hourly rate of $22.00 - $28.00.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 2, 2026.

Responsibilities

• Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Operate assigned stations, including sauté, grill, broiler, pantry, fry, garde manger, or other kitchen stations.
• Execute à la carte service while maintaining quality, consistency, and timing.
• Ensure proper portioning and presentation of every dish before service.
• Communicate with the culinary team to coordinate efficient ticket flow.
• Complete daily prep work and mise en place for assigned station.
• Monitor product quality and minimize food waste.
• Assist with menu changes, seasonal offerings, and chef specials as directed.
• Maintain organized workstations throughout service.
• Adhere to all health department regulations and food safety procedures.
• Properly store, label, and rotate food products.
• Clean and sanitize equipment and work areas throughout each shift.
• Ensure compliance with HACCP and company food safety standards.
• Assist with banquet and catering production as needed.
• Support fellow cooks during peak service periods.
• Participate in daily kitchen meetings and training.
• Maintain a positive and professional attitude while contributing to a collaborative kitchen culture.

Qualifications

• 1–2 years of line cook experience in a full-service restaurant, hotel, private club, or upscale hospitality environment preferred.
• Knowledge of classic cooking techniques and proper knife skills.
• Ability to work efficiently in a high-volume, fast-paced kitchen.
• Food Handler Certification required or ability to obtain within designated timeframe.
• Ability to stand and walk for extended periods.
• Ability to lift heavy objects.
• Frequent bending, reaching, lifting, and repetitive motions.
• Ability to work evenings, weekends, holidays, and event schedules.