A line cook prepares ingredients and cooks menu items according to a restaurant's recipes and executive chef specifications. They typically manage a specific station on the kitchen line. Daily duties include setting up the station, multitasking during busy service, ensuring food safety, and sanitizing the workspace. Responsibilities: • Set up and stock kitchen stations before service. • Prep ingredients by chopping, slicing, and mixing. • Cook food to order using various methods. • Plate and garnish dishes to meet presentation standards. • Communicate with the expo or waitstaff to time orders. • Label, date, and rotate stock using FIFO procedures. • Follow strict food safety and sanitation guidelines. • Clean and sanitize workstations at the end of the shift. [5, 6, 7, 8]. Qualifications: • Previous experience in a high-volume commercial kitchen. • Ability to multitask in a fast-paced environment. • Strong knowledge of cooking methods, temperatures, and knife skills. • Physical stamina to stand for long shifts. • Capacity to lift at least 40 to 50 pounds. • Flexible availability, including weekends, evenings, and holidays. [5, 6, 8, 9]. Compensation: $22 per hour

• Set up and stock kitchen stations before service. • Prep ingredients by chopping, slicing, and mixing. • Cook food to order using various methods. • Plate and garnish dishes to meet presentation standards. • Communicate with the expo or waitstaff to time orders. • Label, date, and rotate stock using FIFO procedures. • Follow strict food safety and sanitation guidelines. • Clean and sanitize workstations at the end of the shift. [5, 6, 7, 8].