Benefits:

Employee discounts

Flexible schedule

Line Cook $12.00-20.00 Hrly

As a Line Cook, you will be responsible for completing all assigned prep work, setting up cook’s station, maintaining product presentations, product quality, food safety, cook time standards and preparing all menu items according to recipes, plate presentations and specifications. Duties of this position will include set up of equipment, verification of stock, the cleaning of cooking equipment, and preparing food items to specification while maintaining a clean work area. A qualified applicant must have good communication skills, able to lift 25-50 pounds, use knives, slicing and other food preparation equipment while standing and exert well-paced mobility for periods of up to 6 hours in length. Additionally, as a member of the Kitchen Team, you will cross-train and learn other stations and positions in the Kitchen.

1. Preparing Food

One of the main tasks of a lead line cook is helping with the preparation of food for cooking or serving. This may include:

Washing and peeling fruits and vegetables

Marinating meat

Preparing sauces

2. Follow Orders from Supervisors

Lead line cooks are assigned various duties by the head chef or supervisor. While they are responsible for the station they are assigned to, they may also be given additional tasks during busier periods. They must ensure:

Stations are stocked with necessary equipment

Workstations remain clean and meet sanitary regulations at all times

3. Stock Work Stations

Ensuring that each station is stocked with the required tools and ingredients is part of the lead line cook’s duties. They are also responsible for keeping the workstations organized and hygienic.

4. Check Inventory Stocks

A lead line cook prepares ingredients and supplies each day, which includes:

Checking inventories for quality and quantity

Ensuring dates and temperatures are checked

Rotating stock to ensure the freshest ingredients are used based on their use-by dates

5. Comply with Regulations

Health and safety regulations are paramount in a professional kitchen. It is the lead line cook’s responsibility to ensure these regulations and standards are met at all times, maintaining a hygienic and safe kitchen environment.

In compliance with Federal and State Equal Opportunity Laws, qualified applicants are considered for all positions applied for without regard to race, color, religion, gender, national origin, age, sexual orientation, veteran’s status, disability, or any other legally protected status. The Age Discrimination in Employment Act prohibits discrimination based on age with respect to individuals who are at least 40 years of age.

I certify that answers and information given herein are true and complete to the best of my knowledge. In the event of employment, I understand that false or misleading information given in my application or interview(s) shall be grounds for termination.

I authorize you to make investigations and inquiries of my personal, employment and financial history and other related matters as may be necessary in arriving at an employment decision. I authorize the references listed above to give you all information concerning my previous employment and any pertinent information they may have, personal and otherwise, and release all parties from all liability for any damage that may result from furnishing the same to you.

I understand and agree that, if hired, my employment is for no definite period and may, regardless of the date of payment of my wages and salary, be terminated at any time without any prior notice.