Position Summary

Line Cook I is a senior-level cook capable of working all stations independently while providing leadership support during service and assisting with training and kitchen organization.

Essential Duties & Responsibilities

• Execute all kitchen stations at a high level of proficiency.

• Lead assigned stations during service and support overall kitchen flow.

• Assist with training and mentoring junior cooks.

• Ensure food quality, consistency, and presentation standards.

• Support prep, organization, and cleanliness of the kitchen.

• Communicate operational needs to Sous Chef or Executive Chef.

• Follow all food safety and workplace safety policies.

Qualifications

• 4+ years professional cooking experience.

• Demonstrated ability to work all stations.

• Leadership and communication skills.

Work Environment & Physical Requirements

Standing, walking, bending, lifting up to 50 pounds.

• Fast-paced food production or service environment.

• Flexible scheduling including early mornings, weekends, and holidays.