Grande Dunes, Line Cook

Posted 9 months ago

To assist the Executive Chef to ensure that the food quality and standards are upheld. To adhere to policies and maintain the cleanliness of the kitchen. Have experienced culinary skills.

General Responsibilities:

  • Comply with standards of service and quality.
  • Participate in actual food preparation, produce food in a consistently high quality, taste and presentation.
  • Assist the Executive Chef in adhering to DEHC, sanitation and food handling guidelines.
  • In conjunction with the Executive Chef, adherence to recipes and product specifications.
  • Assist in maintaining effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
  • Able to work with the food and beverage management and staff.

Job Qualifications

Reports to the Sous Chef, Executive chef

Pay is based on experience and years of service.

Experience/ Knowledge:

  • Intermediate understanding of professional cooking and knife handling skills.
  • Understanding and knowledge of safety, sanitation and food handling procedures.


  • Ability to take direction.
  • Ability to work in a team environment.
  • Ability to work calmly and effectively under pressure.
  • Must have problem solving abilities, be self-motivated and organized.
  • Commitment to quality service, and food and beverage knowledge.
  • Must be able to work nights, weekends and holidays.
  • Must be able to speak, read and understand basic culinary instructions.

Working Conditions:

  • Generally in an indoor setting.
  • Varying schedule to include evenings, holidays and extended hours as business dictates.
  • While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment.
  • The noise level in the work environment is usually moderate to loud

Job Features

Job CategoryAnchor Cafe

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