Line Cook

Prepare all food items as directed in a sanitary and timely manner

Follow recipes and presentation specifications

Operate standard kitchen equipment ; safely and efficiently

Clean and maintain kitchen, practicing food safety and sanitation measures

Assist in the organization of kitchen, storage and equipment

Restock items as needed throughout the shift, anticipating what needs to be done before it becomes necessity.

Adhere to all sanitation and food production codes.

Hours per week 35-40 

Typical end time is 7:00 - 9:00 pm 

Typical start time 7:00 - 11:00 am