LINE COOK

HOURS:       

Part Time – 20-36 hours average work week, 2 - 5 days per week, may vary in busy and slow seasons. 

Working shifts – Combination of shifts between 5:00 a.m. and 1:00 a.m.                                                  

Will work weekends, weekdays and some holidays.  The Kitchen Manager will coordinate holiday scheduling.        

JOB DESCRIPTION:

Responsible for the preparation of individual breakfast, lunch, and dinner menu ordersunder the direction of the Kitchen Supervisor and Kitchen Manager.  Responsible for the sanitation of food areas and the freshness of all food products.

BASIC QUALIFICATIONS:  Must be 18 years of age.  High School Diploma or equivalent.  Minimum one year experience in related kitchen positions and cooking techniques.  Ability to stand for long periods of time.  Ability to withstand the kitchen heat.                                                

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