Line cooks are responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.

Essential Functions:

1. Prepares menu items in as directed by recipe cards
2. Ensures that all food is of the highest possible quality
3. Covers, dates, and neatly stores all food items in accordance with club standards
4. Sets up, maintains, and breaks down work area
5. Keeps the pantry station clean and sanitized
6. Notifies Chef of any expected shortages
7. Adheres to state and local health regulations
8. Maintains a neat and professional appearance at all times
9. Maintains a safe work environment
10. Assists with other duties as directed by Sous Chef or Chef de Cuisine
11. Informs management of any problems concerning food quality or production control
12. Attends all kitchen employee meeting and certifications
13. Clean any kitchen equipment used immediately after use
14. Performs other duties as assigned

Qualifications:

1. High School Diploma or General Education Diploma
2. Must be familiar with and work with kitchen equipment and machinery
3. American Culinary Apprentice or Culinary school graduate preferred
4. Must have worked in a fast paced luxury restaurant
5. Must be able to multi-task

Physical Demands / Work Environment:

1. Must be able to work evenings, weekends, holidays
2. Must be able to lift 50 lbs
3. Must be able to stand for extended periods of time