Line Cook

Job description

Line Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, portioning, arranging, and garnishing food, inspecting and cleaning food preparation areas, such as equipment and work surfaces, ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, and ensuring food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Schedule: 35 hours per week. 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: 8:00am to 3:00 pm, 12:00pm to 7:00pm, or 2:00pm to 9:00pm. Shift hours may vary.

Please see job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least three (3) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.