MRKT Line Cook

Overview

Job Summary: As a line cook, you will be responsible for preparing high-quality dishes in a fast-paced kitchen environment. You'll work closely with the kitchen team to ensure that all menu items are prepared according to recipes and standards set by the head chef. Your duties will include preparing ingredients, cooking and assembling dishes, maintaining cleanliness and organization in the kitchen, and adhering to food safety and sanitation guidelines.Pay Rate $20.56 - $23.35#towncountrysd

Responsibilities

Responsibilities:1. Prepare ingredients for cooking, including washing, chopping, and measuring.2. Cook menu items according to recipes and specifications.3. Set up and stock stations with necessary supplies.4. Coordinate with other kitchen team members to ensure timely and efficient service.5. Monitor food levels and replenish supplies as needed.6. Ensure that all dishes are prepared accurately and consistently.7. Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and cleaning of equipment.8. Follow proper food safety and sanitation guidelines at all times.9. Assist with inventory management and ordering supplies as needed.10. Handle and store food items properly to prevent spoilage or contamination.11. Adhere to company policies and procedures, including dress code and attendance requirements.12. Work efficiently and effectively in a fast-paced environment, especially during busy periods.Responsibilities:1. Prepare ingredients for cooking, including washing, chopping, and measuring.2. Cook menu items according to recipes and specifications.3. Set up and stock stations with necessary supplies.4. Coordinate with other kitchen team members to ensure timely and efficient service.5. Monitor food levels and replenish supplies as needed.6. Ensure that all dishes are prepared accurately and consistently.7. Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and cleaning of equipment.8. Follow proper food safety and sanitation guidelines at all times.9. Assist with inventory management and ordering supplies as needed.10. Handle and store food items properly to prevent spoilage or contamination.11. Adhere to company policies and procedures, including dress code and attendance requirements.12. Work efficiently and effectively in a fast-paced environment, especially during busy periods.

13. Other duties as assigned. 

Qualifications

• Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).

• Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.

• Ability to work efficiently under pressure, independently and as part of a team.

• Excellent attention to detail, consistent quality, and strong sense of timing.

• Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus.

• Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.

• Ability to follow recipes and kitchen standards while maintaining creativity and service excellence.

• Good communication skills and ability to follow direction from chefs and kitchen leadership.

Physical Requirements

This role is physically demanding and requires stamina, agility and attention to safety.

• Must be able to stand and walk for long periods (~8-12 hours per shift) in a busy kitchen environment.

• Frequent lifting, carrying, pushing and pulling of supplies, ingredient boxes, pots and pans; loads may weigh up to 50 lbs or more.

• Regular bending, stooping, kneeling, reaching and twisting to access storage, equipment, work surfaces and cooking stations.

• Ability to climb stairs or ramps, move between kitchen levels or service areas as needed.

• Manual dexterity and visual acuity to handle knives, kitchen tools, garnish dishes, monitor cooking equipment and inspect food quality.

• Tolerance for working in high-heat, humid, noisy environments (near stoves, ovens, grills, dish areas) and ability to maintain focus during fast service.

• Must be able to respond quickly during peak service to make adjustments, coordinate with other stations and uphold guest expectations.