Line Cook

Line Cook

Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality, food safety, and cook time standards. Prepares all menu items according to recipes, plate presentations, and specifications.

1. Follows written instructions to prepare menu and prep items.

2. Completes all assigned prep work in a timely manner.

3. Set up work station according to station diagram.

4. Practices sanitary and safe food handling at all times.

5. Cleans and sanitizes the work area before, during, and after shift.

6. Completes assigned daily and weekly cleaning projects.

1. Able to place plates, utensils, pans, and cases on high and low shelves.

2. Reading, writing, and verbal communication skills required.

3. Capable of using knives, slicing equipment, and other food preparation equipment.

4. Good personal hygiene required.

5. Must possess and/or obtain a valid Food Handlers Card prior to employment.

6. Must be at least 18 years of age.

1. Must be able to stand and exert a well-paced mobility for periods up to four hours in length.

2. Must be able to speak clearly and listen attentively to managers, expediters, and other staff members.

3. Transports and carries objects up to 50 pounds on a regular basis.

4. Able to respond in emergency situations to avoid imminent dangers to self and others.

Hourly pay rate is dependent on experience. Merit increases based upon performance. Semi-annual performance evaluations.

Supplemental pay: Tips.

Benefits: Flexible schedule, paid time off, referral program, employee discount.