PRIMARY FUNCTIONS:
The Line Cook is responsible for prepping the front line area (keeping all relevant food product available for short order food production), cold order cooking (wraps, salads, sandwiches), prepping the grill, grill cooking (burgers, sandwiches, fries), and customer service at the register.
DUTIES AND RESPONSIBILITIES:
- Arrives promptly to prepare for breakfast/lunch/dinner meals.
- Cooks menu items as ordered.
- Restocks the line at end of shift.
- Plates and serves Cafeteria Specials and Daily Soups
- Waits on customers with an efficient and affable manner.
- Responsible for accurate processing of sales transactions and accounting for sales.
- Observes all Health Department Regulations in dress and cleanliness.
- Observes all Health Department Regulations in food safety, preparation, labeling, holding and storage.
- Observes all Health Department Regulations in sanitation.
- Will be required to undertake side work when not busy (cleaning, re-organizing, prepping).
The above statements are intended to describe the general nature of the job. They are not considered a complete list of all the job duties. Other duties may be assigned, as needed, by the Director of Food Service & Conference Center.
MINIMUM QUALIFICATIONS:
- Requires High School diploma or equivalent
- Food service experience
PHYSICAL DEMANDS:
- Required to lift 25 pounds
- Stand during work shift, walk, stoop, kneel, or crouch
- Speak to customers with excellent customer service
- Required to taste and/or smell
WORK ENVIRONMENT:
While performing the duties of this job, the employee is occasionally exposed to moving parts; fumes or airborne particles; toxic or caustic chemicals.
Job Type: Part-time
Pay: $15.50 per hour
Expected hours: No more than 28 per week
Shift:
Work Location: In person