Line Cook

To prepare, season and cook soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments; to consistently produce safe and quality food product under direct supervision of supervisor or chef; and to be responsible for multiple stations for a specific shift.  To accept responsibilities to include:  Productivity, sanitation, quality and presentation and to assist with training other cooks.  To produce and maintain a high quality product on a consistent basis, within company guidelines.  To work proactively to acquire skills for future growth in culinary field.