Line Cook

Job description

***RFI Response***
May supervise up to twenty-six (26) Line Cooks II.” – Line Cooks are more experienced than Line Cooks II, and therefore, part of their role is to provide guidance to Line Cooks II. This is simply general guidance and oversight, rather than true supervision/management. Specifically, this involves checking the quality of foods produced by Line Cooks II (just as Line Cooks would check the quality of their own work) and coordinating and communicating with Line Cooks II to ensure their assigned line tasks are being completed. Line Cooks are also responsible for inspecting food preparation areas at events with cooking stations. Importantly, Line Cooks do not have any workers directly reporting to them. They do not have the power to hire, fire, or schedule Line Cook IIs or any other workers. They do not have managerial duties (i.e. they do not assign tasks to Line Cooks II). The management of the Kitchen Department is handled by the Executive Chef, Executive Sous Chef, and two Sous Chefs.

***Original F.a.2***
Line Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. May supervise up to twenty-six (26) Line Cooks II.

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: 6:00am – 1:00pm, 9:00am – 4:00pm, or 3:00pm – 10:00pm. 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 six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. Applicant must complete pre-employment background check at employers expense if not returning from the previous season.