The Line Cook will staff our dine-in restaurant for first and second shift, preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal, hygiene standards and following established food production programs and procedures.
Requirements
- Maintain a customer focus while performing all duties
- Prepares or directs preparation of food served using established production procedures and systems
- Complies with established sanitation standards, personal hygiene and health standards
- Operates equipment, such as, stove, oven, charbroil grill, deep fryer, microwave, chef knives, etc
- Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
Benefits
- Opportunities to pick up extra shifts
- Flexible work schedule (average of 32-36 hours weekly)
- ServSafe Certification