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. MUST BE ABLE TO LIFT 50 LBS AND STAND FOR LONG PERIODS OF TIME. MAINTAIN CLEANLINESS OF THE WORK AREA AND EQUIPMENT. SHIFTS REQUIRED TO WORK ARE: 10AM-4PM, 3PM-9PM, AND/OR 12PM-8PM. 5 DAYS PER WEEK, AT LEAST 36 HOURS PER WEEK, DAYS AND SHIFTS MAY VARY. WEEKENDS AND HOLIDAYS ARE REQUIRED. OVERTIME MAY BE AVAILABLE.