<p>The Line Cook is responsible for all preparation and production of food and sanitation according to company standards.</p> <ul> <li>Prep, fire, and package food and beverage offerings. Prep, fire, and plate private event offerings. </li><li>Create and produce packaged food labels in accordance with FDA regulations. </li><li>Properly set up and break down prep and food production areas based on standardized layouts. </li><li>Perform knife skills (i.e. slice, chop, mince, julienne, dice) in preparing and producing food items. </li><li>Clean and organize walk-in coolers, food production areas, equipment, and general kitchen areas with focus on rotating food items and maintaining sanitation levels. </li><li>Produce and maintain all defined recipes and food standards. </li><li>Execute and adhere to all directions provided by department and venue leadership. </li><li>Read tickets from printer and/or kitchen display system and produce products as described. </li><li>Properly store food and chemicals, including proper labeling, dating, and maintaining appropriate temperatures based on HACCP guidelines. </li><li>Perform dishwashing/cleaning procedures according to proper sanitation standards. </li><li>Clean equipment daily, weekly, and monthly in compliance with company safety and sanitation standards. </li><li>Perform other duties as assigned. </li></ul> <p>Education</p> <ul> <li>High school diploma or equivalent preferred </li></ul> <p>Experience</p> <ul> <li>1+ years of culinary experience preferred </li><li>Minimum of six months line cook experience preferred </li></ul> <p>Knowledge, Skills, and Abilities</p> <ul> <li>Must have the ability to read </li><li>Ability to properly set a station "mise en place" (set in place, having all your ingredients prepped and ready to go before you start cooking) </li></ul>