Line Cook

Cook a variety of dishes, such as appetizers, entrees, and side dishes, on the restaurant's menu. Prepare ingredients by chopping, slicing, and dicing as required. Coordinate with other kitchen staff to ensure that all dishes are completed for each order. Monitor the freshness and quality of the ingredients. Maintain a clean and organized work area, including cutting boards, utensils, and cooking equipment. Adhere to food safety and hygiene standards to prevent cross-contamination and ensure food safety. Follow safety procedures, including the use of kitchen equipment and the handling of hot surfaces and utensils. Must be able to stand up for 8 hours per shift with a 30-minute break and must be able to lift 50 lbs.