Line Cook

Description:

• Prepare and cook menu items in high-volume residential and retail dining kitchens at a university
• Wash, cut, measure, and portion ingredients to recipe specifications
• Cook on the line (grill, fryer, sauté, steam kettle, oven) to standard and on time
• Follow recipes, portion standards, and food-safety rules
• Hold food at safe temperatures
• Label, date, and rotate stock using FIFO (first in, first out)
• Keep stations clean and sanitized throughout the shift
• Follow allergen procedures at all times
• Take direction from the chef or supervisor on duty

Requirements

Requirements:

• 6+ months of commercial or institutional kitchen experience
• Knife skills
• Ability to pass a background check (7-year state and federal criminal history, sex offender registry, SSN verification, OFAC) and E-Verify
• Ability to stand for the full shift and lift to 50 lbs
• Own uniform: plain black chef coat, black chef or Dickies-style pants, and non-slip shoes

Preferred

• ServSafe Food Handler certification
• High-volume, university, or hospital dining experience