Line Cooks

The line cook is responsible for assembling cooked food items in accordance with the preparation instructions contained within. Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.Requirements:High school diploma or equivalent desired but not essential.Must be able to read, speak, write, and understand the primary language of the work location.Must be able to perform simple math calculations and follow directions for equipment and recipe production.Must be able to understand staff and managers for cooking instructions.Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.Must have the ability to stand and walk for extended periods of time.Must have the ability to lift, stoop, and bend.Must exhibit hand coordination and dexterity for rapid productions.Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.

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