Description
The Line/Prep Cook prepares ingredients, cooks and assembles dishes according to recipes, controls portions, maintains food safety and station cleanliness, and supports smooth restaurant service. The role requires 1–3 years of restaurant, hotel, or resort cooking experience, with a culinary degree preferred, along with knife-handling, cooking-method, organization, and physical-work skills. Benefits include competitive pay, flexible scheduling, training and development, and opportunities for growth.
