Line Cook The Line Cook prepares food exactly to the Executive Chef's specifications and manages all food stations for menu execution. Responsibilities * Set up and stock all food stations with necessary supplies * Prep all needed food items for service * Execute menu items according to specifications and standards * Cook menu items in cooperation with the rest of the kitchen staff * Ensure that all food is made in a timely fashion and always in high quality * Clean up station and take care of any leftover or "bad" food according to the chef * Stock inventory of stations * Certify that all nutrition and sanitation regulations are kept Skills * Cooking experience * Clear understanding of menu items * Understand and responsible for prepping ingredients * Strong grasp on various cooking methods, food items, equipment, etc. * Multitask in a high volume kitchen * Basic math and written communication skills Working Conditions * Handle hot and cold work conditions during food preparation * Continuous reaching, bending, lifting, carrying items up to 30 lbs. * Stand and move around for the entirety of the scheduled shift Education/Experience * Have a high school diploma, or equivalent (preferred). * 2 or 4 year culinary degree preferred, but not required. * Minimum of 1-2 years experience in food service/hospitality field * Food handler's card may be required according to local and or state regulations