JOB DESCRIPTION
TITLE: LINE COOK
REPORTS TO: Food and Beverage Director/Kitchen Manager
JOB SUMMARY: Prepare meals for deli market, special events and catering.
SKILL/KNOWLEDGE REQUIREMENTS;
· Must be available to work day and evening shifts, weekends and holidays as needed
· Ability to work with managers, guests and peers in respectful/tactful/professional manner
· Ability to speak, read and comprehend instructions.
· Frequently works with sharp knives, utensils and kitchen equipment.
· Must be able to obtain a valid State Food Handler’s card
· Must be able to work well under pressure
Must be able to prioritize, and multi task
· Must be able to stand on your feet for long periods of time
· Must be able to lift push, pull, bend and carry.
· Must be able to lift up to 30-35 pounds
JOB TASKS:
· Follow recipes and/or product directions for preparing, seasoning, cooking, carving and serving food items which may
include soups, meats, vegetables, desserts as directed
· Assures proper sanitation practices are followed to include kitchen, equipment and related areas
· Note any possible shortages of food or other items.
· Stocks, dates, rotates and checks temperature of product
· Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
· Reports any food outages to manager immediately
· Perform all other tasks as requested by management
Compensation: Starting at $17.00 hour or DOE
Employment type: FULL-TIME
BENEFITS: Employee discount, Flexible schedule, Medical & Vision Insurance, Paid sick time
Experience level: 2 year
Restaurant type: Coffee Shop and Dine-in Deli
Shift: Morning, Day, and Evening shift
Weekly day range: We are open 7 days a week, need weekend availability