Line Cook

Prepare, season, and cook dishes such as soups, meats, sandwiches, breads, vegetables, or desserts in restaurants and cafes, and quick-serve locations. Proper food preparation, sanitation, storage, and service. Includes prep work, sauteing, baking and grilling as well as buffet and banquet culinary service. Setup and breakdown of work station. Normal Workdays: Monday through Sunday – 7 days a week. Business Operations: 7 days a week – 24 hour business operation needs. Work week begins Monday, ends Sunday; 8 hrs/day.; Normal shift time required of workers include: 6a-2p, 7a-3p, 8a-4p, 9a-5p, 10a-6p, 11a-7p, 12p-8p, 2p-10p, 4p-12a. Holidays and weekends included. Workers will work 35 at least hours per week and will work weekends, spilt, and rotate shifts. Base rate $20.00-$22.00 per hour and $30.00-$33.00 per hour for overtime when available. Paid weekly.