Job Details

Job Title: Line Cook (PM Shift)

Department: Culinary / Food & Beverage
Reports To: Executive Chef / Sous Chef
Schedule: 3:00 PM - 11:00 PM | Flexible Days (including weekends and holidays)

Position Summary

The Line Cook (PM Shift) is responsible for preparing and cooking menu items to established standards during evening restaurant service and banquet operations. This role requires strong attention to detail, teamwork, and the ability to work efficiently in a fast-paced hospitality environment while maintaining the highest standards of food quality, safety, and cleanliness.

Essential Duties & Responsibilities

• Prepare and cook menu items according to standardized recipes, portion sizes, and presentation guidelines.
• Set up and stock assigned cooking stations with necessary supplies.
• Assist with dinner service, banquet events, and special functions as scheduled.
• Maintain a clean, organized, and sanitary workstation at all times.
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
• Monitor food quality and notify supervisors of shortages or quality concerns.
• Comply with all health, safety, and sanitation regulations.
• Work collaboratively with kitchen team members to ensure timely service.
• Perform additional kitchen duties as assigned by the Executive Chef or Sous Chef.

• Working knowledge of basic cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions accurately.
• Strong time-management and multitasking skills.
• Ability to work effectively in a team-oriented environment.
• Understanding of food safety and sanitation standards.

• Previous line cook or kitchen experience preferred.
• ServSafe certification preferred (or willingness to obtain).
• Ability to stand for extended periods and lift up to 40 pounds.
• Must be able to work 3:00 PM - 11:00 PM with flexible days, including weekends and holidays.

• Standing, walking, bending, and lifting throughout the shift.
• Exposure to heat, cold, and kitchen equipment.