Description
The Line Cook prepares food of consistent quality according to recipe cards and portion standards, starts items prepared ahead of time, dates and rotates food containers, returns unused items to storage, operates and cleans kitchen equipment, and follows safe food-handling procedures. The role requires teamwork, a flexible schedule including weekends and holidays, the ability to stand for at least eight hours, and the ability to lift, push, and pull at least 50 pounds. Formal culinary training or education and ServSafe certification are preferred.
