Line Cook Full Time

Culinary Services
3411 Summit Vista

SUMMARY: Responsible for meal preparation for breakfast, lunch and dinner service; including hot food preparation, cold food preparation and baking. Completes the daily production schedule as assigned.


ESSENTIAL JOB FUNCTIONS: include the following. Other duties may be assigned.


1.      Prepares all required food products as scheduled to include regular breakfast, lunch and dinner service and any catering or other special functions using Production Sheets and approved recipes.

2.      Follows proper handling, preparation and holding guidelines, takes temperatures at regular intervals and maintains foods in sufficient quantities while minimizing over-production and waste.

3.      Properly presents all food items and to provide maximum appeal and freshness.

4.      Follows HACCP procedures and practices.

5.      Determines amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production

6.      Maintains kitchen sanitation and equipment cleaning schedule.

7.      Ensures proper communication with service personnel on proper portioning, plating, garnishing and presentation of food items.  Includes information on special diets as needed.

8.      Communicates appropriately with all food service staff, supervisor and listens effectively.

9.      Performs any duties as required.

10.   Maintains assigned work station in a safe and sanitary condition.

11.   Maintains acceptable standards of personal hygiene and complies with department dress code.

12.   Attends in-service training and education sessions as assigned.


  1. Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
  2. A minimum of three years of experience as a cook in a hotel, restaurant, club or similar institution.
  3. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
  4. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Ability to initiate and implement necessary plans to assure proper food service for breakfast, lunch, dinner, catering and special events.  Ability to supervise.



Minimum of three years high volume cooking experience required. College preferred, but not required.  High School Diploma or GED required. 



Certificate in food service sanitation (ServSafe) required 30 days after employment.


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