Description
The Line Cook prepares food and beverage products according to recipes and chef specifications, follows opening and closing procedures, operates kitchen equipment, maintains sanitation and workstation standards, and supports inventory and waste-control activities. The role requires at least two years of back-of-the-house foodservice experience, the ability to read recipes and prep sheets, basic math skills, and the physical ability to perform repetitive kitchen work, including lifting up to 50 pounds.
