LINE COOKS

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. ALSO RESPONSIBLE FOR CHECKING IN AND STORING FOOD DELIVERIES. MUST BE ABLE TO LIFT 50 LBS AND STAND FOR LONG PERIODS OF TIME. MAINTAIN CLEANLINESS OF THE WORK AREA AND EQUIPMENT. MUST BE ABLE TO SPEAK ENGLISH. SHIFT REQUIRED TO WORK IS: 3:30PM-10:30PM. WORK SCHEDULE IS: MONDAY, WEDNESDAY THROUGH FRIDAY, AND SATURDAY NIGHTS. 5 DAYS PER WEEK. AT LEAST 35 HOURS PER WEEK. OVERTIME IS NOT AVAILABLE.