Line Cook

Line Cooks will be responsible for preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts. Line Cooks will also be responsible for inspecting and cleaning food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices, ensuring food is cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Line Cooks will need to season and cook food according to recipes, bake, roast, broil, and steam meats, fish, vegetables, and other foods, wash, peel, cut, and seed fruits, and vegetables to prepare them for consumption. Line Cooks will also need to carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. 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: 11:00am – 6:00pm, 3:00pm – 10:00pm, or 4:00pm – 11:00pm. Shift hours may vary. See attached job description for additional information.