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Line Cook
Department: Culinary
Reports to: Executive Chef
Exempt/Non-Exempt: Non-Exempt (Hourly)

PRIMARY PURPOSE

The Line Cook is an integral member of our acclaimed culinary team dedicated to executing a true farm-to-table experience using the highest quality, locally sourced ingredients. This role works with precision and passion to deliver unique dishes that reflect our commitment to culinary excellence. The Line Cook must adhere to recipes and presentation specifications while operating consistently within the standards set for Forbes Five-Star properties.

KEY RESPONSIBILITIES

• Execute all menu items according to standardized recipes; ensure absolute consistency in portion size, flavor profile, and final plate presentation.
• Complete all mise en place and meal preparation procedures to ensure the station is fully stocked, organized, and ready for efficient service.
• Ensure that workstation & equipment remain pristine, sanitary, and organized before, during, and after service.
• Collaborate with the culinary leadership team to properly handle seasonal ingredients and minimize waste through strict inventory rotation (FIFO).
• Demonstrate adaptability by working effectively in a variety of kitchen settings, including the main kitchen, high-volume event catering, and specialized pop-up dining locations.
• Comply strictly with all laws, ordinances, and regulations governing food preparation, service, and disposal including all company safety practices.
• Communicate effectively with the Executive Chef and Sous Chefs regarding station needs, inventory levels, and potential service challenges.
• Assist with inventory counts and food ordering processes to maintain optimal stock levels.

QUALIFICATIONS

• Minimum of 2 years of professional Line Cook experience in a quality restaurant, resort, or culinary establishment.
• Prior experience in a Forbes 5-Star or Relais & Châteaux property is preferred; however, candidates with a strong culinary background and a demonstrated commitment to mastering these rigorous standards will be considered.
• High School Diploma or equivalent preferred.
• Must possess a valid driver’s license.

• Demonstrated ability to learn, retain, and execute complex culinary techniques with precision.
• Efficient time management skills and the ability to prioritize tasks during high-volume service periods.
• Strong knife skills and knowledge of diverse cooking methods.
• Ability to work cohesively with all members of the Front of House and Back of House teams to ensure a seamless guest experience.

• Ability to stand for extended periods in a hot, fast-paced kitchen environment.
• Ability to regularly lift and move up to 25 lbs. & occasionally lift and move up to 50 lbs.
• Ability to move frequently between different culinary venues across the property.

This job description is intended to convey information essential to understanding the scope of the position; it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.

The Ranch at Rock Creek is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, disability, or any other protected status.