Line Cook

Job description

Line Cooks will be responsible for handling all food prep and are required to understand and follow proper food handling procedures for all food related to the menus. Line Cooks will also be responsible for cleaning the entire food prep area, shutting down and closing food service at the end of the night, cooking on a flat grill, using the frialators to deep fry food, filtering oil and cleaning the frialators, and cleaning the grease trap. Line Cooks will be baking pizzas, making cold sandwiches and an assortment of salads, serving hot food from a steam table, making coffee in large coffee urns, moving urns to counter for consumption, and restocking paper goods and food. Line Cooks may be required to carry cases from basement to cafeteria or carry cases from freezer in basement to cafeteria. Line Cooks will also be required to remove all trash and cardboard to appropriate dumpsters and put all stock away at the close of business. 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 - 5:00pm, 11:00am - 7:00pm, or 2:00pm - 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.