As a key member of our culinary team, the Line Cook III will be responsible for managing all aspects of food production for banquets, ensuring that every dish meets our high standards of quality and presentation. This role requires a strong attention to detail, excellent communication skills, and the ability to work well under pressure.

• Prepare and cook food items to order, using a variety of cooking techniques and ingredients.
• Set up and maintain a clean and organized kitchen station, adhering to health and safety standards.
• Collaborate with the Executive Chef, Banquet Chef, and Sous Chef to plan and execute menu items, ensuring that they meet the needs of our guests.
• Participate in long-range planning and contribute to the development of new menu items and culinary programs.
• Provide exceptional customer service, responding to guest requests and resolving any issues that may arise.

• High school diploma or equivalent required; culinary degree or certification preferred.
• Minimum 2 years of experience in a high-volume kitchen environment.
• Excellent communication and teamwork skills.
• Ability to work in a fast-paced environment and meet deadlines.
• Physical stamina to stand for long periods, lift up to 50 pounds, and work in a hot kitchen environment.