Line Cook

Prepare, season, and cook dishes such as soups, meats, sandwiches, breads, vegetables, or desserts for banquets, restaurants, cafes, and quick-serve locations. Proper food preparation, sanitation, timely cooking, storage and service. Operate the grill, deep fryers, sauté, and flattop stations successfully. Cleaning, organizing, and maintenance of culinary areas and quick-serve locations. Includes some outdoor cooking and grilling as well as buffet and banquet culinary service. Includes some guest service in action stations and quick-serve. Some point of sales as required for food service and cooking assignment. Shifts vary and range from 6:00 am – 2:30 pm, 8:00 AM to 4:30 PM, 9:00 AM to 5:30 PM, 10:00 AM to 6:30 PM, 11:00 AM to 7:30 PM, 12:00 PM – 8:30 PM, 1:00 PM – 9:30 PM, 2:00 PM – 10:30 PM, 3:00 PM – 11:30 PM, 4:00 PM – 12:30 PM. 35 Hours per week. Overtime may be available, but is not guaranteed. Open 7 days per week. Workdays and shift times will vary. Shifts vary based on business levels, occupancy and scheduled events. $16.00 per hour. $24.00 OT when available. (Pay for shifts starting at 5:00 pm - $19.00 per hour and $28.50 OT) Holiday and weekend shifts are required. Employer will conduct background check prior to offer of employment. Annual merit increases, employee appreciation gifts, occasional tips might be given per company policy.