General Job Description

The Line Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping vegetables to making sauces and butchering meat. At times, the Line Cook will be tasked to prepare items for another station, special event, or banquet functions. In addition, the Line Cook cleans kitchen equipment, organizes delivery, trains new cooks and completes a daily inventory.

Pay Range

$15 - $17 per hour

Education and Experience

• High school diploma/GED
• Six months to one year cooking/baking experience
• Able to lift/move 50 pounds, stand for long periods of time
• Willing/able to work a flexible schedule including nights, weekends, and holidays. 

Duties and Responsibilities

Sets up station with necessary items to produce menu items per shift checklist. -- Requisitions any items needed before end of shift. -- Checks banquet and prep sheet for future functions and functions for that night. -- Makes Chef/Sous Chef aware of any problems during shift (e.g. “86” items, personnel problems, production problems). -- Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted side work schedules. -- Helps out in any area where needed to ensure smooth operation of department. -- Is responsible for special assignments or projects as requested.-- Provide the highest quality of service to the customer at all times -- Stay current on all emergency procedures and acts accordingly -- Wear proper uniform and name tag at all times in accordance with the standards of appearance -- Attend department meetings -- Adhere to all work rules, procedures and policies established by the company, including, but not limited to, those contained in the Employee Handbook -- Perform all other duties as assigned by management