Line Cook

Line Cook will be responsible for final preparation, execution and plating of meals based on the chef's instructions, including preparing, seasoning, and cooking dishes such as eggs, meats, vegetables, or bakery items. Line Cook washes and sanitizes kitchen equipment. They also clean their station and put away equipment at the end of their shift. Line cook ensures that the kitchen operates in accordance with food safety standards and regulations. They also ensure that ingredients and products are fresh and of high quality. Line cooks work with servers to ensure that orders are completed on time and to the customer's request; may have to expedite multiple orders. Line cooks may assist the chef de cuisine and sous chef with daily tasks. May need to lift and/or move up to 50 pounds. Schedule: Up to 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. At least 36 hours p/week, 6 days per week, days and shifts may vary, Shifts required to work are: 7am-3pm, or 4pm-11pm. Workers will work EITHER the 7:00am-3:00pm shift OR the 4:00pm-11:00pm shift.