Line Cook


  • Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
  • Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes.
  • Prepares all major food items according to company recipe cards and specifications.
  • Assists all kitchen associates in service and pre-food preparation.
  • Assist as to the deposition of left over food items.
  • Checks supplies of needed food items and notifies manager of any shortages of items to be produced on a given day.
  • Checks with preparation cooks per all soups, roasts, vegetables, mixtures and entrees for restaurant services.
  • Adheres to and assists other associates in maintaining proper food safety, sanitation, and accident prevention.
  • Performs additional duties as assigned by the supervisor.



Education:  High School Diploma or equivalent

Experience:  Two years of experience in a full service restaurant kitchen, preferably in a resort or club environment, with progressive culinary responsibilities or any combination of education and experience which provides the required skills, knowledge and abilities in the culinary area.

Skills:  Good communication, customer service, and interpersonal skills.

Supervisory Responsibilities:  At times their will be some supervisory skills required.                                

Equipment to be used:  Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires the ability to handle high stress levels during service hours and the ability to carry trays, boxes and miscellaneous items of up to 50 pounds. This position requires moderate strength and physical fitness. The position also requires repeatedbending, stooping, reaching and a normal range of hearing and  vision. Requires ability to function professional in a challenging and demanding environment as well as the ability to remain on your feet for extended periods of time.