Line Cook
Core
Hands-on kitchen role assisting Executive and Sous Chefs with food preparation for events, following recipes, and maintaining production standards.
Role type
Line Cook
Builds
Hot and cold food items for catered meals and events
Domain
Food & Beverage / Live Events
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Multi-ethnic cuisine techniques, volume production cooking, kitchen equipment operation, recipe execution, weight and measurement conversion, state health code knowledge, sanitation standards, basic math for recipes
Preferred skills
ServSafe Certification, two-year culinary degree, banquet operations experience
Technologies
Ovens, stoves, grills, steamers, smokers, mixers, kettles, char-broilers
Responsibilities
Prepare meats, vegetables, proteins, starches, and soups; maintain organized and sanitary workstation; label and date food items; organize storage rooms and freezers; minimize waste; train seasonal staff; assist with plating
Seniority
Entry to Mid-level, hands-on IC