Line Cooks are required to perform various food and beverage related tasks including: •Cooking or preparing food items according to procedures or recipes. •Placing food items on serving plates or dishes along with required condiments and utensils to present to customers. •Preparing items quickly and accurately ensuring no waste and in accordance with production and portion requirements and quality standards while maintaining a safe, sanitary work environment. •Maintaining and cleaning all Food Service areas according to all county, state, and federal health codes and sanitation procedures including preparation tables, equipment, floors, supply areas, refrigerators, and coolers. •Washing all dirty dishes and equipment. •Ensuring that cooking grease is rotated properly. •Maintaining all necessary food reporting and labeling to ensure product quality. •At the beginning of the day, responsible for getting food preparation areas stocked and set-up. •At the end of the day, responsible for cleaning up food preparation areas and properly storing unused food items. •Keeping supervisor/manager informed of all supply, food, and product inventory when necessary. •Keeping supervisor/manager informed of situations relating to facility operation, patron complaints or concerns, accidents, emergency situations, damages, and potential safety hazards. •Attend departmental and team meetings as well as participate in all additional training courses. •Perform all duties in a safe manner. •Employees may be asked to move to different locations or job assignments within the property, as needed. Other duties may be assigned