Line Cook

Staff of Life Line Cook

PRIMARY DUTIES INCLUDE:

1. Follow all health, safety and sanitation laws, rules, & guidelines
2. Engage in all aspects of food production in the kitchen according to the pre lists, safety and sanitation procedures and directions of the supervisor
3. Read and follow recipes and instructions from supervisor and taste finished product to ensure quality
4. Maintain a clean station and follow all sanitation procedures for cooking, prepping, and storing food
5. Take prepared food to the hot bar for display and ensure hot bar is clean and presentable
6. Be able to lift 50lbs from the ground
7. Be aware of the concepts of the “danger zone” and proper cooking temperatures for fish, meats, poultry, and vegetables
8. Be able to work and/or cross train to any station
9. Be courteous and respectful to other employees and customers

IDEAL ATTRIBUTES

• 2-3 years Kitchen experience
• Knowledge of soup and sauce making
• Ability to stand and move for 6-8 hours in kitchen
• Able to provide a current Food handlers card

The policy of Staff of Life is to fully comply with applicable federal, state and local laws, rules and regulations in the area of non-discrimination in employment. Discrimination against employees and applicants due to race, color, religion, sex (including sexual harassment), national origin, disability, age (40 years or older), military and veteran status is prohibited.