Line Cook

The Line Cook’s primary responsibility is to uphold the restaurant’s high standards of excellence by providing the highest quality of service to guests. The Line Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as preparing and portioning food products prior to cooking.

They are also responsible for performing other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and the preparation of appropriate garnishes for all hot menu item plates.