Knife skills beneficial, food safety certified and hospitality skills a plus Physical Job Requirements: • Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc • Continual standing (except for break period) • Continuous motion • Working with extreme temperatures (freezer, direct heat) Environment: • Hearing: must be able to hear server requests • Vision: must be able to check food for accuracy and wholesomeness • Speech: must be able to communicate to servers and management any situations that require attention • Literacy: must be able to read tickets Equipment: • Slicer, grill, oven range, convection oven, fryer, griddle, broiler, “pizza hut”, heat lamp, buffalo chopper, blender, food processor, stick blender, micros printer, knives, steam table, refrigeration units, mandolin, spiral slicer The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others. Job Title: Line Cook Department: Kitchen/Food and Beverage Reports to: Lead Line Cook, Restaurant Sous Chef, Banquet Sous Chef, Executive Chef Position Summary: • Responsible for learning and demonstrating proficiency and consistency of food production for a particular station.