Line Cook

Position Summary:              

Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company’s Guest Path Universal Service Standards and applicable Operational Standards.   

Essential Functions:

• Prepares food to specifications before and during unit operations.


• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.


• Cooks all food to proper specifications in a timely manner.


• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.


• Ensures proper food temperatures are maintained and food is stored correctly.


• Ensures freshness and quality of all menu items.


• Packages all products to proper specifications   


• Performs opening, closing and side work duties as instructed and according proper guidelines.


• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.


• Follows and upholds all health codes and sanitation regulations.


• Sets up and operates kitchen equipment


• Uses waste control guidelines and records all waste on spoilage sheet.


• Performs other duties assigned

Non-essential Functions:

• Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures 

Education & Experience:

• High school education is desired; participation/enrollment in culinary program a plus


• Minimum of 2-5 years previous experience in back-of-the-house foodservice position preferred

Knowledge, Skills & Abilities:

• Ability to read and understand recipes and food abbreviations.


• Pleasant and friendly; ability to adhere to GuestPath’s Universal Service Standards


• Ability to communicate with others


• Ability to work in a fast-paced environment.


• Attentive and detailed oriented.


• Capable of following procedures and taking directions.


• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions

     Physical Requirements:

• Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. 


• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.


• Ability to handle or operate dangerous kitchen equipment


• Ability to move rapidly and coordinate multiple orders.


• Standing and walking for entire length of shift


• Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting


• Pushing and pulling occasionally, to move equipment, mops and brooms

Environmental Working Conditions:

• Kitchen environment – noise levels may be moderate to high


• Works frequently in a hot and damp environment.


• In contact with sharp knives, slicers, boiling liquids, hot pans, etc.


• Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping.


• Frequently immerses hands in water.