Seasonal Line Cook

• Food Preparation: Prepare ingredients and mise en place according to recipes and standards set by the executive chef
• Cooking: Execute cooking, grilling, sautéing, baking, and other techniques to prepare menu items
• Station Management: Manage a specific station in the kitchen, ensuring all dishes are prepared and delivered on time during service
• Quality Control: Ensure all food meets high standards of quality, taste, and presentation before serving
• Sanitation: Adhere to proper food handling, sanitation, and safety procedures to maintain cleanliness and hygiene standards in the kitchen
• Team Collaboration: Work closely with kitchen team members to coordinate food preparation and service
• Menu Support: Assist in menu planning, development, and creation of new dishes under the guidance of the executive chef

• Experience: Previous experience as a line cook or in a similar role in a fine dining or upscale restaurant setting
• Skills: Proficiency in various cooking techniques, knowledge of kitchen equipment, and strong attention to detail
• Culinary Knowledge: Understanding of culinary trends, techniques, and ingredients
• Team Player: Ability to work effectively in a fast-paced environment and collaborate with a diverse team
• Adaptability: Flexible with scheduling, including weekends and holidays
• Education: Culinary school diploma or equivalent certification is a plus

Culinary school diploma or equivalent certification is a plus

• Opportunities for career growth and development within a rapidly expanding hospitality group
• Health benefits and 401k match for Full-Time Employees
• Paid Time Off and Holiday Pay for Full Time Employees
• Complimentary Family Meal and Parking