Line Cooks

Available to work days, nights, weekdays, weekends, and holidays required.

Must have current Food Handlers Permit. 

1. Complies with all portion sizes, quality standards, department rules, policies, and procedures.

2. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

3. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

4. Prepares garnish for all food plates and platters.

5. Prepares salad dressings, sauces, stocks, dips, etc. 

6. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. 

7. Assembles all food items for presentation.

8. Maintains a sanitary work station

9. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

10. All other duties as assigned.