As a line chef, you would be working on a variety of stations in a high volume kitchen environment. He / She is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.
Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the Chef de partie (CDP) or Sous Chef to plan and prepare quality service for the food and beverage production department.