Line Cook

Job description

Prepare, season and cook soup, meats, vegetables, fruits, desserts and other miscellaneous food for consumption. Plan, prepare, set up and provide quality service in all areas of food production in accordance with standards, recipe, and plating specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. The settings in which the line cook duties will be performed will be at the restaurant kitchens, dining room kitchens and at the kitchens servicing banquet facilities. Restaurant and dining room cooking will be performed in either small or larger quantities depending on dishes which are prepared to order. Dishes prepared for banquets at restaurants servicing banquet facilities will be large quantities of the same dishes that will be served to larger groups.

*Continuation to Section F.a.5 below: 40 hrs./wk.; O/T as needed; variable shifts over 7 days a week; shifts may vary: 7am-5pm; 11am-8pm; 2pm-11pm; as advertised in State Workforce Agency job order, and in other H2B advertisement sources as per employers
recruiting requirements for prospective workers under the H-2B program.

Special Requirements

BE ABLE TO COMMUNICATE IN ENGLISH.