We are seeking a reliable, self-directed Line Cook who thrives in a hands-on, hybrid kitchen environment. Ideal stepping stone to Sous Chef, Kitchen Supervisor, or culinary go-getter. This role often requires working solo, meaning you’ll be responsible not only for food preparation and service but also for handling all kitchen-side work, including cleaning, restocking, basic dishwashing, and organization. This is an excellent opportunity for someone looking to grow within the industry, gain Business-minded experience, and take real ownership over their station and the overall kitchen flow. Responsibilities: • Maintain work stations, including all countertops, utensils, equipment, and refrigeration in a clean and sanitary condition per health and safety regulations • Grill, broil or saute menu items according to standard recipes and presentation specifications • Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner • Set up cooking stations and fill them with all of the essential preparation items for a shift • Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management • Prepare and cook all menu items according to recipes, quality, and timing standards • Frequently work solo shifts, managing the entire kitchen operation independently • Handle all side work duties, including: Dishwashing, cleaning and sanitizing workspaces, restocking and rotating inventory, taking out trash, and managing kitchen cleanliness • End-of-shift cleaning and closing responsibilities • Maintain a clean, safe, and organized kitchen environment at all times • Execute prep work, cooking, plating, and service efficiently and consistently • Communicate effectively with the FOH team to ensure smooth guest service • Follow all food safety, health code, and sanitation standards • Contribute ideas for menu specials, improvements, and kitchen efficiency Growth Opportunities: • Develop real-world culinary and operational leadership skills • Exposure to all kitchen roles and responsibilities • Ideal stepping stone to Sous Chef, Kitchen Supervisor, or culinary go-getter • Ability to contribute to menu development and kitchen SOPs Qualifications: • Possesses a strong work ethic and have high attention to detail • Must have excellent communication and interpersonal skills with customers and coworkers • Ability to understand and comply with kitchen sanitation, safety and equipment usage, and food storage • Previous experience working in food service is preferred • Educational requirements include a high school diploma or equivalent GED certificate • Must be eligible to work in the United States of America • Previous experience as a line cook in a similar property, culinary school, or completion of an apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens, 1–2 years of line or prep cook experience (small team or solo preferred) • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy • Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage • Ability to work under pressure and deal with stressful situations during busy periods • Strong work ethic, with the ability to work independently and unsupervised • Comfortable managing all aspects of the kitchen during solo shifts • Great time management, multitasking, and problem-solving abilities • Interested in learning the business side of kitchen operations • Adaptable, proactive, and detail-oriented • Valid food handler certification (or willingness to obtain) Compensation: $23 - $25 hourly

• Prepare and cook all menu items according to recipes, quality, and timing standards • Frequently work solo shifts, managing the entire kitchen operation independently • Handle all side work duties, including: Dishwashing, cleaning and sanitizing workspaces, restocking and rotating inventory, taking out trash, and managing kitchen cleanliness • End-of-shift cleaning and closing responsibilities • Maintain a clean, safe, and organized kitchen environment at all times • Execute prep work, cooking, plating, and service efficiently and consistently • Communicate effectively with the FOH team to ensure smooth guest service • Follow all food safety, health code, and sanitation standards • Contribute ideas for menu specials, improvements, and kitchen efficiencyGrowth Opportunities: • Develop real-world culinary and operational leadership skills • Exposure to all kitchen roles and responsibilities • Ideal stepping stone to Sous Chef, Kitchen Supervisor, or culinary go-getter • Ability to contribute to menu development and kitchen SOPs