Piedmont Line Cook

**Responsibilities and Duties** - Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards. - Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.). - Monitor food production to ensure timeliness, consistency, and presentation quality. - Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations. - Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning. - Maintain cleanliness and organization of the workstation, equipment, and kitchen areas. - Assist in inventory control, including receiving, rotating, and storing ingredients. - Communicate effectively with kitchen staff to ensure smooth workflow and service. - Train or guide Cook I and other junior kitchen staff as needed. - Report equipment malfunctions or supply shortages to supervisors. **Qualifications** - High school diploma or equivalent (preferred). - 2–3 years of professional cooking experience or equivalent culinary training. - Knowledge of various cooking techniques, kitchen equipment, and food production methods. - Ability to follow recipes and production guidelines accurately. - Strong understanding of food safety and sanitation standards. - Ability to work in a fast-paced environment and manage multiple tasks. - Good communication and teamwork skills **Physical requirements** - Ability to stand for extended periods. - Ability to lift up to 40 lbs. - Ability to work in hot, cold, and fast-paced environments **Work Environment** - Commercial kitchen setting. - Evening, weekend, and holiday shifts may be required based on operational needs.