We are seeking a skilled and experienced Line Cook to join our dynamic culinary team. The
ideal candidate will have a minimum of three years of experience working in a high-volume
kitchen environment, demonstrating proficiency in various cooking techniques and a strong
commitment to quality and efficiency.
Responsibilities:
Prepare and cook food items according to standardized recipes and portion control
guidelines.
Operate a variety of kitchen equipment safely and efficiently (e.g., grill, oven, sauté
pans).
Maintain a clean and organized workstation, ensuring adherence to all food safety and
sanitation standards.
Monitor food quality and presentation, ensuring all dishes meet restaurant standards.
Communicate effectively with front-of-house staff and other kitchen team members.
Contribute to a positive and collaborative kitchen environment.
Handle high-pressure situations with professionalism and efficiency.
Adhere to all health and safety regulations.
Qualifications:
3 years of experience as a Line Cook in a professional kitchen.
Proven ability to work in a fast-paced, high-volume environment.
Strong knowledge of cooking techniques and kitchen equipment.
Understanding of food safety and sanitation practices (ServSafe certification preferred).
Ability to work independently and as part of a team.
Excellent communication and interpersonal skills.
Ability to stand for extended periods and lift up to 50 pounds.
Flexibility to work evenings, weekends, and holidays as required.
Adam’s Mountain Café is a high volume restaurant serving global cuisine based on Slow Food
principles. We serve a variety of foods including vegetarian and vegan options. We are set at the
base of Pikes Peak on the East End of Manitou Springs. The majority of our staff have worked
together for over 6 years. At Adam’s, we pride ourselves on delivering an exceptional dining
experience built on fresh, clean ingredients and a passion for real cooking. We're a fast-paced,
collaborative kitchen where hard work, pride and dedication are highly valued.
