Job Overview

Title: Line Cook Reports to: All Chefs Supervises: N/A Effective: 01/01/2026 Status: Non-Exempt

Summary of Position:

Responsible for the preparation, production and presentation, of all menu items.

Essential Functions:

• Prepare menu items according to prescribed recipes and/or special requests and presentations.
• Prepare ingredients needed for recipes of menu items.
• Follow all prescribed portioning controls.
• Maintain food safety and quality standards.
• Understand and read an order, either handwritten orcomputerized.

Duties & Responsibilities:

• Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Read and use a thermometer correctly and efficiently.
• Communicate any food delays or issues to Coordinator.
• Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity.
• Accurately account for all items coming out of their station.
• Wear a hair restraint while on duty.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Promote teamwork among co-workers and employees.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
• Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
• Must wash hands regularly according to guidelines.
• Comply with all safety and sanitation guidelines.
• Understand and complete all side work as assigned.
• Be able to stand and walk for an entire shift.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Work in a confined, crowded space with variable noise and light levels.
• Accept direction and constructive criticism from management.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Maintain a positive, pleasant attitude every shift
General Rules: (must be willing and able to do the following)
• Get along with others and be a team player.
• Follow all uniform and appearance guidelines befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the employee handbook.
• May not work under the influence of alcohol or and illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.
• Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Working Conditions:

• 75% Stand or walk
• 10% Work at approximately 36” table/bar and reach 36”
• 10% Lift and Carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet
• 5% Reach (6” to overhead), bend, stoop, wipe