Line Cook

Culinary Six Mile, South Carolina




  • Prepare and arrange food according to The Cliffs Communities’ recipes, nutrition philosophy, and quality of presentation.
  • Set up station and gather all supplies needed to prepare menu for service.
  • Prepare meat, seafood, vegetable, and cold food items as required for the line as well as for special functions.
  • Prepare sauces and accompanying garnishes for assigned station.
  • Continually updates knowledge of Cliffs recipes, food preparation and food presentation.
  • Communicate with Executive Chef on production status for the next day before completing shift.
  • Stores and handles food properly, following Health Department requirements.
  • Use food preparation equipment according to manufacturer’s instructions.
  • Report and document any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
  • Return soiled food preparation utensils and other small ware items to the proper areas.
  • Cover, date, and properly store all leftovers and food prep items.
  • Notify Executive Chef/Sous Chef in advance of expected shortages.
  • Ensure all storage areas are neat and all products are stored properly.
  • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping.
  • Assist in completing weekly cleaning and maintenance duties.  
  • Observe guidelines related to the maintenance of safe working conditions in the kitchen.
  • Maintain neat professional appearance and observe personal cleanliness rules at all times.
  • Maintain professional standards and codes of conduct as set forth by Cliffs Associate Handbook.
  • Assist with other duties as instructed by Executive Chef or Sous Chef.




  • Culinary Art A.O.S. degree with a minimum of 1 year experience or 3 years demonstrated job experience, fine dining/country club environment preferred
  • Must have a passion for quality food and cooking and experience with healthy cooking techniques
  • Knowledge of classical and present cooking procedures
  • Good knife handling skills
  • Ability to work various stations - sauté, grill, sauces, pantry and expediting
  • Able to perform basic mathematical calculations
  • Knowledge of health department regulations; food sanitation certificate a plus
  • Basic English language communication skills with ability to follow written and oral instructions
  • Pleasant personality and professional appearance
  • Ability to work in a fast-paced environment, without compromising food quality
  • Ability to work flexible hours to include nights, weekends, and holidays




  • Ability to continuously stand for extended periods
  • Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds
  • Ability to work under strenuous and heated conditions
  • Ability to handle sharp utensils and operate food production equipment