Job SummaryThe line cook’s primary responsibility is to prepare and cook the highest quality food consistently and efficiently to Harkins’ recipes and standards, as well as prepare and portion food products prior to cooking. The line cook will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked and non-cooked items. Essential Functions Prepare and cook a variety of meats, seafood, poultry, and vegetables using a variety of kitchen equipment and techniques.Assist in food prep assignments during off-peak periods as needed.Portion products and follow recipes to ensure plate presentation looks great and is consistent.Comply consistently with portion sizes, quality standards and kitchen rules, policies, and procedures.Stock and maintain sufficient levels of food products at line stations to assure a smooth service.Handle, label, store, and rotate all products properly.Conduct proper temperature checks of all prepped food and document using the appropriate standard procedures.Open and close the kitchen properly, assist others and follow checklists for kitchen stations.Follow sanitization standards, ensure workstation stays clean and organized, and follow all food handling standards.Communicate promptly and courteously with all guests.Communicate effectively with management and staffMaintain a clean working environment and follow operating checklists.Follow all applicable liquor laws and company policies. Understand and follow proper rules of hygiene and food safety measures.Maintain a professional appearance and working environment while setting a positive and professional example.Set high standards for self while maintaining company standards, policies, and procedures to always ensure delivery of the ultimate moviegoing experience.Flexible during shift to ensure smooth and efficient operation of the theatre as directed. Follow policies and safety procedures to Harkins’ standards.Assist in other areas of the kitchen as needed. Additional DutiesAssist the team with additional tasks when necessary. Communicate with management consistently.Stay informed of daily theatre operations, special events, promotions, and updated policies.Perform special projects and tasks as assigned. Education/Skills/ExperienceHigh School Diploma or GED.A minimum of 2 years of experience in kitchen preparation and cooking; preferably at least 6 months' experience in a high-volume restaurant.Required to be at least 18 years of age.Available to work nights, holidays and/or weekends.Able to work in a fast-paced, loud environment and in a standing position for extended periods of time.Required to obtain and maintain a current food handler’s card and/or food safety certification.Requires bending, stretching, reaching, squatting, twisting, standing, walking up and down stairs and on flat surfaces, lifting (up to 50 pounds), interacting with guests and employees, problem solving, and cognitive skills.Able to speak, read, write, and understand the primary language(s) used in the workplace and possess basic math skills, be fiscally responsible and operate a point-of-sale system.A professional image with an increased attention to detail, well organized and a desire to serve guests and enjoy working as part of a team.Capable of remaining calm and using good judgment in all situations.Organized with strong attention to detail and ability to exercise judgment and discretion in maintaining confidential and sensitive information.Able to prioritize and work on multiple projects and tasks with frequent interruptions while maintaining flexibility and composure