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The
Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as taking orders or calling out orders to guests. The Line cook should be familiar with cooking breakfast and lunch on a flat-top grill on fryer.
This role pays an hourly rate of $16.00-$17.00.
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.This position will remain open until August 8, 2025. Responsibilities
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Prepares hot and cold foods following company recipes and portioning requirements.
- Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
- Responsible for reporting any maintenance required for kitchen equipment.
- Maintains sanitation, health and safety standards in work areas.
- Responsible for observing and testing foods to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
- Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications
- Previous cook or prep cook experience.
- Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer, fryer, flat-top grill and chef knife.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read and write in English.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate if required by state and federal regulations.
- ServSafe preferred.