Line Cook

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