Line Cook

Key Responsibilities Of The Line Cook

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational food safety & sanitation.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications For The Line Cook

• 1 year or more of culinary experience and/or training; or equivalent combination of education and experience.

Other Qualifications

• Serv Safe Certified preferred.

Main Hours

• Tuesday-Sunday during lunch and/or dinner

Compensation Range: $18 - $20 per hour