Line Cook

Season and prepare a variety of foods for service to guests. Perform food grilling, broiling, roasting, baking, steaming, butchering, and other cooking techniques as needed. Portion, arrange and garnish plates or buffets for service. Preparing food and ingredients for menu recipes and use various kitchen tools and equipment. Inspect and clean food preparation areas and equipment to ensure sanitary food-handling practices. Ensure food is stored, cooked, and rotated correctly. Prepare foods for restaurant, banquets and grab-and-go venues. Normal Workdays: Monday through Sunday - 7 days a week. Business Operations: 7 days a week. Normal shift time required of workers include: 6:00 a.m. to 2:30 p.m.; 8:00 a.m. to 4:30 p.m.; 9:00 a.m. to 5:30 p.m.; 10:00 a.m. to 6:30 p.m.; 11:00 a.m. to 7:30 p.m.; 12:00 p.m. to 8:30 p.m., 1 p.m. – 9:30 pm, 2 p.m. – 10:30 pm, 3 p.m. – 11:30 pm, 4:00 pm – 12:30 pm. Holidays and weekends included. Workers will work at least 35 hours per week and will work holidays, weekends, spilt, and rotate shifts. $20.94 per hour and $31.41 per hour for OT when available. Must be able to work weekends and holidays. Bonuses, gratuity, and merit increases are possible per company policy.