Line Cook

Job Title: Line Cook Job Summary: A Line Cook prepares and cooks menu items according to established recipes and quality standards. They work at a designated station in the kitchen, ensuring food is prepared efficiently, safely, and consistently during service. Key Responsibilities: Prepare ingredients by chopping, slicing, marinating, and portioning food. Cook menu items according to recipes and presentation standards. Operate kitchen equipment safely and efficiently. Maintain cleanliness and organization of assigned workstations. Follow food safety, sanitation, and health regulations. Monitor food quality and report inventory shortages to supervisors. Assist with receiving, storing, and rotating food supplies. Work collaboratively with kitchen staff to ensure timely service. Clean and sanitize kitchen areas, utensils, and equipment after use. Qualifications: High school diploma or equivalent preferred. Previous cooking or restaurant experience preferred. Knowledge of food preparation techniques and kitchen equipment. Ability to work in a fast-paced environment. Strong attention to detail and time management skills. Ability to stand for long periods and lift up to 50 pounds. Flexibility to work evenings, weekends, and holidays. Skills: Food preparation and cooking Teamwork and communication Organization and multitasking Food safety and sanitation knowledge Ability to follow recipes and instructions Work Environment: Fast-paced commercial kitchen. Exposure to heat, sharp tools, and kitchen equipment. Requires standing, bending, and lifting throughout shifts. More detail about Fat of the Land, please visit