Line Cook


Under general supervision, prepares, seasons and cooks soups, salads, sauces, meals, vegetables, desserts, and other food items for guest consumption. Reports to the Sous Chef or Executive Chef of the assigned outlet.


Estimates food requirements and stocks work area appropriately for shift; sets and adjust thermostat controls to regulate temperature of ovens, broilers, grills, etc. Measures and mixes ingredients according to established recipes using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers. Bakes, roasts, broil and steams meat, vegetables, fish, and other food items as needed. Observes and tests food preparation by tasting and smelling. Prepares set ups for certain dishes and garnish dishes as required by recipe or procedure. Washes, peels, cuts and shreds fruit, and vegetables in advance when possible for prep purposes of meals, soups, salads, and sandwiches. Bakes bread, rolls, cakes, and pastries. Keeps work area and general kitchen area clean and organized. Additional Functions: Transfers supplies and equipment between storage and work areas by hand and/or hand truck. Assist Sous Chef, wait staff, pantry, and dishwashers as needed. Performs other related work as required.


Graduation from high school or equivalent and one year of experience as a cook; or an equivalent combination of training and experience to provide the required skills, knowledge and abilities. SPECIAL REQUIREMENT (S) Requires the ability to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Possession of a valid North Carolina driver’s license.

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