LINE COOKS

WILL TRAIN TO PREPARE, SEASON, AND COOK SOUPS, SAUCES, MEATS, POULTRY, SEAFOOD, VEGETABLES, AND OTHER FOOD ITEMS IN A RESTAURANT. PREPARE ITEMS FOR BROILING, GRILLING, FRYING, ROASTING, SAUTEING, AND OTHER COOKING METHODS. KNOWS AND COMPLIES WITH STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS, AND KITCHEN RULES, POLICIES, AND PROCEDURES. MUST BE ABLE TO MOVE, LIFT, CARRY, PUSH, PULL, AND PLACE OBJECTS WEIGHING LESS THAN OR EQUAL TO 80 LBS. AND STAND FOR PROLONGED PERIODS OF TIME. MAINTAINS A CLEAN AND SANITARY WORKSTATION AREA INCLUDING TABLES, SHELVES, GRILLS, BROILERS, FRYERS, PASTA COOKERS, SAUTE BURNERS, CONVECTION OVEN, FLAT TOP RANGE, AND REFRIGERATION EQUIPMENT. ASSISTS IN FOOD PREP ASSIGNMENTS DURING OFF-PEAK PERIODS AS NEEDED AND PERFORMS OTHER RELATED DUTIES AS ASSIGNED BY THE MANAGER. 40 HOUR PER WEEK, 5 DAYS PER WEEK, SHIFTS REQUIRED TO WORK ARE: 6AM-2PM, 7AM-3PM, 8AM-4PM, 9AM-5PM, 10AM-6PM, 11AM-7PM, 12PM-8PM, 1PM-9PM, 2PM-10PM, 3PM-11PM, 4PM-12AM. DAYS AND SHIFTS MAY VARY. OVERTIME MAY BE AVAILABLE.