Line Cook

Key Responsibilities :

Prepare, cook, and plate menu items in accordance with recipe standards and presentation guidelines.

Lead and coordinate the line during service, ensuring timely and accurate ticket execution.

Maintain a clean, organized, and sanitary work area in compliance with health and safety regulations.

Monitor ingredient quality, stock levels, and communicate needs to the Executive Chef

Uphold kitchen standards for food quality, consistency, and portion control.

Ensure that food is served at the correct temperature and that all plates leave the line looking exceptional.

Support with prep work, inventory, and daily station setup / breakdown.

Collaborate with chef on menu specials and seasonal items.