Line Cook

Responsibilities: Prepare and cook menu items with precision and efficiency. Work collaboratively in a high-pressure, fast-paced environment. Adhere to recipes, portion sizes, and presentation standards. Maintain a clean and organized workstation. Follow all food safety and sanitation guidelines. Assist with food inventory and ordering as needed. Execute special orders and dietary requests accurately. Contribute to maintaining a positive and cohesive kitchen atmosphere. Requirements: Minimum of 5 years of experience in a high-volume restaurant kitchen. Proficient in culinary techniques, knife skills, and food preparation. Strong knowledge of food safety and sanitation practices. Ability to handle high-stress situations and maintain composure. Excellent teamwork and communication skills. Flexibility to work various shifts, including evenings, weekends, and holidays. Culinary degree or relevant certifications (preferred but not required).