The Restaurant Line Cook is a hands-on leader in the preparation of food for service to resort guests. This position assists in the overseeing of immediate kitchen staff and any duties that relate to the operation of a food preparation area by performing the following essential duties and responsibilities. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)Supports the Chef de Cuisine in daily menu planning, proper food storage, inventory control and cleaning. Prepares quality food with a sense of urgency and the best presentation at all times. Organizes the production area for daily, weekly and special event service. Trains and supervises immediate kitchen staff: Cook 2 and Dishwashers. Performs daily and weekly planning, maintaining production in accordance with business levels. Assists the Chef de Cuisine and Sous Chef in efficient menu planning with diversity in product offerings, while maintaining food and labor costs. Preps and organizes for daily business. Makes important decisions related to the safety and sanitation of a food preparation area in line with Serv. SafeSupports the “Raised Jay” vision and values. Cleans and wraps the station or stations every night after service. Works in other Food & Beverage outlets as needed. Makes important decisions regarding the safety of staff/guests, including safety and cleanliness of the kitchen. Other duties as assigned, which could be directly related, or unrelated to original position. Other Skills and Qualifications. Servsafe certification is preferred. Must have basic knife skills. Must be available to work nights, weekends, and holidays.