Duties: Responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant; general oversight and coordination (but not direct supervision or management) of up to 5 Line Cooks; consult with supervising staff to plan menus; assist Executive Chef in relaying instructions to the kitchen team when the Executive Chef is not in the kitchen. Requirements: Three (3) years of culinary experience in a fine-dining or high-volume environment required. High-end hotel, resort, or private club experienced preferred. On-the-job training is provided. Applicant must provide Pre-employment Criminal Background Check and Pre-employment Drug Test is required. Pay Rate: $19.40 - $21.00 per hour, paid bi-weekly. Overtime is available at $29.10 - $31.50 per hour. Additional, optional benefits may be offered to worker, for worker’s sole benefit, including but not limited to medical, dental and vision insurance, short-term disability, long-term disability, 401k, and life insurance. If voluntarily elected by worker, employee costs/contributions for benefits will be deducted from paycheck. Shifts: Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 5:00am to 1:00pm, 9:00am to 5:00pm. Shift hours may vary.