Job Title: Line Cook Department: Food Reports to: Sous Chef Direct Reports: None FLSA: Hourly, Non-Exempt General Summary: The Line Cook is responsible for assisting the Sous Chef with their daily tasks and preparing food to exact specifications while playing a key role in contributing to Member satisfaction. Essential Functions: Set up and stock stations with all necessary suppliesPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)Cook menu items in cooperation with the rest of the kitchen staffAnswer to, report, and follow Sous Chef and/or other management instructionsClean up station and take care of leftover foodStock inventory appropriatelyEnsure that food comes out simultaneously, in high quality, and in a timely fashionAssist in other areas of kitchens as neededComply with nutrition and sanitation regulations and safety standardsOther duties as assignedCompetencies: Maintain a positive and professional approach with coworkers and customersMust have the ability to communicate instructions clearly and effectively to staff Follow all state and local health and food safety regulationsFollow all safety procedures for operating and cleaning machineryKnowledge of and ability to perform required roles during emergency situationsRequirements Education/Experience:High school degreeSuccessful completion of a two-year course at culinary school or equivalent cooking experience, including experience as a Line Cook, Restaurant Cook, or Prep CookExcellent understanding of various cooking methods, ingredients, equipment, and proceduresAccuracy and speed in executing assigned tasksFamiliarity with the industry best practicesPhysical Demands and Work Environment: Work Conditions: Conditions described below are representative of those that must be met by an employee to perform the essential functions of this job successfully and safely. Reasonable accommodations may be made to enable individuals with disabilities. Environment: This position operates in a fast-paced indoor environment. Climate will be hot, humid, and somewhat noisy at times. Physical: The employee is frequently required to stand and walk for prolonged periods of time, reach with hands and arms, stoop, or kneel. The employee must push, pull, lift, balance, and carry trays both unilaterally and bilaterally, up to 50 pounds in repetitive motions. The incumbent must be able to perform the essential functions of the job with or without reasonable workplace accommodation. Hearing: The ability to hear, understand, and distinguish speech and/or other sounds (e.g., conversation with members, medical codes, or alarms). Speaking: Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly.