Line Cook

Job description

Line Cooks will be responsible for handling all food prep. Required to understand and follow proper food handling procedures for all food related to the menus. Responsible for the cleaning of the entire food prep area. Responsible for shut down and close of food service at the end of the night. Cooking on a flat grill. Use the frialators to deep fry food. Filtering oil & cleaning the frialators. Bake pizzas. Serving hot food from a steam table. Make coffee in large coffee urns. Move urns to counter for consumption. Restock paper goods and food. May require carrying cases from basement to cafeteria or carrying cases from walk-in in basement to cafeteria or freezer in basement to cafeteria. Remove all trash to appropriate dumpster. Remove all cardboard to appropriate dumpster. Put all stock away at the close of business. Make cold sandwiches & an assortment of salads. Clean grease trap. Must be a team player and work well with other cooks and serving staff.

Schedule: 40 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: 9:00am to 5:00pm, 11:00am to 7:00pm, or 2:00pm to 10:00pm. Shift hours may vary.

See attached 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.