Line Cook

Job Summary

The Prep Cook is responsible for prepping ingredients, cooking, and assembling dishes according to recipes, specifications and/or Executive Chef /Sous Chef instructions.

• Prepare and cook food items according to designated instructions, recipes and quality standards.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Set up and stock stations with all necessary supplies.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Practice correct food handling and food storage procedures.
• Other duties as assigned.

• High School Diploma or GED required. Culinary school diploma preferred but not required.
• At least 3 years proven cooking experience including experience as a restaurant cook or prep cook preferred but not required.
• Basic understanding of various cooking methods, ingredients, equipment and procedures.
• Must maintain accuracy and speed in following assigned tasks.
• Must be able to perform repetitive hand motions.
• Must be able to bend, stoop and reach.
• Must be able to occasionally lift up to 40 pounds.
• Must be able to work in a standing position for long periods of time (up to 8 hours).
• Must be able to tolerate working in hot and cold environments.

The assigned hours to this position vary each week according to event schedules but include working on holidays and weekends.

Based on experience, starting at $16.00 per hour.

Chef on Duty.

This is not a supervisory position.