Line Cook

Job description

Set up and stocking stations with all necessary supplies; prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces); cook menu items in cooperation with the rest of the kitchen staff; answer, report and follow executive or sous chef's instructions; maintain the daily prep list; clean up station and take care of leftover food; stock inventory appropriately; ensure that food comes out simultaneously, in high quality and in a timely fashion; comply with nutrition and sanitation regulations and safety standards; and maintain a positive and professional approach with coworkers and customers.

Anticipated days and hours of work per week and schedule: Employer will offer a minimum of no less than 35 hours per week. Open 7-days a week (holidays included). Shifts: 5 to 6 shifts per week, generally from 9am to 4pm or 3pm to 11pm, must be available on weekends and holidays.

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Special Requirements

Must be able to lift up to 35lbs.