Primary Purpose of Position

As a Line Cook at The Ranch at Rock Creek, you are an essential part of our award-winning, farm-to-table culinary program. You will have the unique opportunity to work with high-quality, locally sourced, and fresh ingredients to prepare innovative and authentic dishes for our guests. The Line Cook is primarily responsible for executing menu items consistently, quickly, and efficiently while maintaining the highest food quality standards for both preparation and storage of all items. This role is also responsible for maintaining a spotless and highly organized station, adhering strictly to proper safety, sanitation, and organizational skills.

Essential Duties and Responsibilities

• Prepare all necessary components of each dish on our menu using standardized recipes and techniques.

• In conjunction with the culinary team, ensure all mise en place and basic prep procedures are completed in a timely manner to set the shift and day up for success.

• Maintain proactive and effective communication with the Executive Chef, Executive Sous Chef, and Sous Chef.

• Demonstrates effective time management and the ability to prioritize workload in a high-volume environment.

• Meets departmental productivity standards for speed and quality.

• Performs work in a safe and high-quality manner, always prioritizing safety protocols.

• Collaborates with fellow team members on the use of in-house and seasonal availability of ingredients.

• Complies with all local and federal laws, ordinances, and regulations governing food preparation, service, and disposal.

• Assist with accurate inventory and food orders as necessary.

• Demonstrate keen awareness of and adherence to rotation timing of all F&B inventory.

• Maintains proper rotation of product with fellow team members at all times (First In, First Out - FIFO).

• Follows sanitation practices, standards, and regulations at all times, including HACCP guidelines.

• Ability to work flexibly in a variety of settings—ranging from events kitchen, three-meal kitchen, or pop-up locations throughout the property.

Education/Experience

• High School graduate or equivalent preferred.

• A minimum of 2 years previous Line cooking experience preferred.

• Valid driver’s license.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.