Professional Line Cook - Sundays a Must
Description

Job Summary

Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen work station. 

Supervisory Responsibilities

None

Responsibilities

  • Complies with all portion sizes, quality, ingredient standards, department rules, policies and procedures.
  • Follows recipe specifications to prepare menu items in accordance with pre-determined costs.
  • Prepares items for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring.
  • Cooks all food items by braising, poaching, simmering, boiling, frying, baking, roasting, stir-frying, blanching, or broiling.
  • Covers, dates and neatly stores and rotates all products.
  • Requisitions items needed to produce food choices, notifies stewards as ordering needs occur.
  • Maintains sanitary work station.
  • Performs other duties as assigned. 

Working Conditions

Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

Equipment Operated    

  • Ovens
  • Slicer
  • Knives
  • Professional kitchen equipment    


Requirements

Education And Experience (E = Essential D = Desired)

  • (E) High school education or equivalent
  • (D) Degree from a post secondary culinary arts training program
  • (D) Previous Line Cook experience


Salary Description
$15-$18 per hour