Temp. Full Time Cook III - Line Cook

Temp Full Time Cook III - Line Cook (Class III)

Position Purpose :

The job description for a Cook Level 3 can vary depending on the establishment and its specific needs. However, here is a general overview of the responsibilities and qualifications typically associated with a Cook Level 3 position :

Schedule :

Monday 11 / 25 - Thursday 11 / 28

Essential Duties and Responsibilities :

• Food Preparation : Prepare and cook a variety of menu items according to established recipes and portion sizes.
• Station Setup : Set up and stock the designated cooking stations with all necessary supplies and ingredients.
• Cooking Techniques : Use various cooking methods, such as grilling, frying, sauting, baking, and broiling, to prepare menu items.
• Food Safety and Sanitation : Follow proper food handling and sanitation procedures to ensure food safety and maintain a clean and organized work area.
• Timing and Execution : Coordinate food preparation and cooking times to ensure that all dishes are ready for timely service.
• Quality Control : Ensure that all food items are prepared to the highest quality standards, both in terms of taste and presentation.
• Ingredient Preparation : Assist with ingredient preparation, such as chopping vegetables, marinating meats, and preparing sauces or dressings.
• Kitchen Organization : Maintain a clean and organized work area, including proper storage of food items, utensils, and equipment.
• Collaboration : Work closely with other members of the kitchen team, including the head chef, sous chefs, and other line cooks, to ensure efficient operations and smooth service.
• Adherence to Regulations : Follow all health and safety regulations, including proper handling of hazardous materials and compliance with food handling guidelines.

Requirements

Qualifications

Salary Description

31.86

Salary : $32