Line Cook

Job description

Prepare, season, and cook dishes such as soups, meats, sandwiches, breads, vegetables, or desserts in restaurants and cafes, and quick-serve locations. Proper food preparation, sanitation, storage, and service. Includes prep work, sauteing, baking and grilling as well as buffet and banquet culinary service. Setup and breakdown of work station.

Normal Workdays: Monday through Sunday – 7 days a week. Business Operations: 7 days a week – 24 hour business operation needs. Work week begins Monday, ends Sunday; 8 hrs/day.; Normal shift time required of workers include: 8:00am to 5:00 pm; 9am – 6:00pm; 10:00am to 7:00pm; 11:00am to 8:00pm; 12 pm - 10 pm; 3 pm - 11 pm; 11 pm - 7 am – Holidays and weekends included. Workers will work 35 at least hours per week and will work weekends, spilt, and rotate shifts.

Special Requirements

Must have 3 months cooking experience in a high-volume food service operation.

Must have ability to attend to multiple priorities simultaneously, dexterity to use knives and other hand- held instruments, as well as food preparation equipment. Must be able to be on feet for 8-hour shifts, must be able to lift and carry up to 75 pounds and be able to push and pull up to 300 pounds in a cart. Must be able to bend, reach, kneel, twist, and grasp items. Must be able to have exposure to extreme heat or cold temperatures, must be able to respond to visual and aural cues. Must be able to have exposure to extreme heat or cold temperatures. Must be able to read, write, speak, and understand English. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke