Line Cooks

Job description

WILL TRAIN TO PREPARE, SEASON, AND COOK BY GRILLING, FRYING, SAUTEING, AND BROILING FOOD ITEMS IN A RESTAURANT ACCORDING TO RESTAURANT GUIDELINES AND RECIPES TO THE SPECIFICATIONS OF THE CHEF. THIS INCLUDES, SOUPS, SAUCES, MEATS, POULTRY, SEAFOOD, VEGETABLES AND DESSERTS. MUST BE ABLE TO LIFT 50LBS AND STAND FOR LONG PERIODS OF TIME. MAINTAIN CLEANLINESS OF THE WORK AREA AND EQUIPMENT. COMPLY WITH LOCAL, STATE, AND FEDERAL REGULATIONS, ORDERS, AND MANDATES RELATED TO CLEANING AND SANITATION REQUIRED TO COMBAT COVID 19. SHIFTS REQUIRED TO WORK ARE: 10AM-4PM, 12PM-9PM, AND/OR 3PM-10PM. 5 DAYS PER WEEK, 40 HOURS PER WEEK, DAYS AND SHIFTS MAY VARY. WEEKENDS AND HOLIDAYS ARE REQUIRED. OVERTIME MAY BE AVAILABLE.