LINE COOK
Responsibilities/Qualifications:
"FIFO" storage procedures
Knife skills
Prepare food items for customers as requested, including special requests, in a timely and consistent manner
Determine food and supply needs based on rotating menus
Inspect food products and supplies as needed
Ensure work environment and stations are clean and sanitized
Check food before it is served to customers
Control and minimize waste
Comply with outlined safety regulations and procedures
Cut, slice, and store raw ingredients
Wrap, label, date, and store food in appropriate places
Set up, restock, and clean workstations
Follow recipes to correctly prepare menu items
Prepare all food in accordance with local, state, and federal standards and regulations
Ability to work nights, weekends, and holidays
1-2 years food service or restaurant experience required
Comfortable standing, stopping, squatting, twisting, and moving frequently
Ability to pass a food service sanitation course
Familiarity with general kitchen equipment and appliances
Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices
Ability to learn how to cook according to certain specifications
Ability to read, comprehend, and follow recipes
Hours of operation
Sun-Thurs: 9:30AM-11:00PM
Fri-Sat: 9:30-12:00AM
employment type:
part-time/full-time
Compensation varies from $17- $20.00 an hour depending on position and experience
Equal Opportunity Employer: EOE/M/F/D/V/SO
