About this role

Prepare and cook menu items to specification under the guidance of the Executive Chef and BOH Managers
Execute recipes with consistency, quality, and attention to presentation
Work hot and cold stations, including hors d’oeuvres, plated courses, and late-night offerings
Maintain and restock line stations efficiently during events
Safely operate kitchen equipment: ovens, grills, fryers, sauté burners, slicers, and mixers
Ensure kitchen cleanliness and adherence to ServSafe standards
Follow allergy and dietary protocols accurately
Assist with kitchen breakdown, inventory rotation, and equipment storage post-event
Support training of new kitchen staff as needed

Preferred experience is 1–2 years as a line cook in high-volume kitchens or event catering
Experience with scratch kitchens and proficiency on multiple stations (grill, sauté, oven, etc.)
Strong understanding of culinary fundamentals and food safety
Reliable transportation and punctuality required.
Flexible availability with primarily evenings, including weekends and some holidays
Able to stand for long shifts (up to 10 hours) and lift up to 50 lbs.
A team player who thrives in a fast-paced, event-driven environment
Organized, reliable, and professional under pressure
Motivated to deliver exceptional guest experiences through food

Line Cook

Key skills