Restaurant Line Cook

The Restaurant Line Cook is responsible for preparing and cooking food items in accordance with established recipes, quality standards, and presentation expectations. This position plays an important role in supporting the daily kitchen operation, maintaining consistency, and helping deliver an exceptional dining experience for our guests. The ideal candidate is dependable, organized, team-focused, and takes pride in preparing high-quality food in a fast-paced hospitality environment. Key Responsibilities Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines. Ensure all food is prepared in a timely manner and meets quality expectations. Maintain a clean, organized, and sanitary workstation at all times. Follow all food safety, sanitation, and health department guidelines. Assist with inventory, product rotation, labeling, and proper storage to ensure freshness and minimize waste. Work closely with culinary team members to ensure smooth and efficient service. Monitor food portions and assist with controlling waste and food costs. Communicate effectively with chefs, supervisors, and team members during service. Assist with prep work, special events, banquets, and other culinary needs as assigned. Support the training of new kitchen team members when needed. Maintain a positive, professional, and team-oriented attitude. Handle kitchen-related challenges promptly, safely, and professionally. Benefits & Perks Eligible full-time team members enjoy a comprehensive benefits package, including: Medical, Dental, and Vision Insurance Short-Term and Long-Term Disability Critical Illness and Accident Coverage Employer-Paid Life Insurance Generous Paid Time Off Eight Paid Holidays Birthday Pay 401(k) with Employer Match after six months of employment Complimentary Employee Meals Free On-Site Parking Employee Assistance Program Family & Friends Hotel Discounts Opportunities for growth and development Education High school diploma or equivalent preferred. Experience Minimum of 2 years of experience in a professional kitchen environment. Previous experience in a restaurant, hotel, or similar culinary setting preferred. Proven ability to work effectively in a fast-paced, high-volume kitchen. Experience using various cooking techniques, kitchen equipment, and food preparation methods. Skills and Abilities Strong knowledge of food safety, sanitation standards, and proper food handling procedures. Ability to follow recipes, production sheets, and presentation standards consistently. Strong knife skills and proficiency in food preparation. Ability to prepare dishes according to established restaurant standards. Strong time management skills with the ability to prioritize tasks efficiently. Ability to remain calm, focused, and productive under pressure. Excellent teamwork and communication skills. Ability to take direction from chefs, supervisors, and kitchen leadership. Dependable, punctual, and committed to maintaining high standards. Flexibility to work a varied schedule, including evenings, weekends, and holidays.