Position Summary:

The Line Cook prepares high-quality, visually appealing dishes in alignment with WS Management culinary standards and restaurant recipes. This role is responsible for operating a designated cooking station, preparing ingredients, executing menu items to order, and maintaining a clean and safe workspace. Line Cooks model WS core values (Integrity, Respect for All, Kindness, Empowerment, Creativity, and Results Orientation) while supporting the Three P Philosophy: People, Profit & Planet through consistency, accuracy, waste reduction, and safe food-handling practices. This position directly contributes to Outrageous Hospitality by ensuring each dish meets expectations for taste, temperature, and presentation.

Key Responsibilities:

1. Deliver Outrageous Hospitality Through Culinary Excellence

Prepare dishes to exact recipe, temperature, and presentation standards.
Support timely and consistent food delivery to enhance guest dining experiences.
Take pride in every dish, ensuring quality never drops regardless of volume.

2. Station Management & Culinary Execution

Set up, sanitize, and stock assigned station according to prep lists.
Perform light prep tasks to support station readiness (chopping, slicing, measuring).
Cook, grill, sauté, fry, broil, bake, and assemble dishes as required.
Maintain awareness of ticket times and communicate delays or needs promptly.
Properly rotate ingredients using FIFO methods.

3. Cleanliness, Sanitation & Safety

Maintain a clean, organized workstation following the ABC Rule (Always Be Cleaning).
Follow all health department standards for food handling, cooking, storage, and cooling.
Use proper knife safety, equipment handling, and PPE procedures.
Clean equipment, tools, and surfaces throughout the shift and during close.

4. Communication & Team Collaboration

Communicate clearly with Expo, servers, and BOH leadership to support smooth service.
Inform leadership of product shortages, quality concerns, or equipment issues.
Collaborate with Prep Cooks, Dishwashers, and other Line Cooks to support the kitchen flow.
Participate in pre-shift briefings or training sessions.

5. Consistency, Accuracy & Operational Support

Ensure all ingredients are labeled, dated, and stored correctly.
Follow recipes, portioning, and plating guides with precision.
Reduce waste through proper preparation and mindful usage.
Assist with end-of-shift breakdown, cleaning, and restocking.

Required Skills/Abilities:

Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently in a team environment.
Ability to follow instructions and respond positively to feedback.
Ability to maintain personal hygiene.
Available nights, weekends, holidays.

The statements listed are intended to represent the key duties and level of work being performed. They are not intended to be all responsibilities or qualifications of the job. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, disability, veteran status, genetic information, or other protected class. Those who are ineligible to work in the United States will not be considered.