The Chef/Line-Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Chef,/ Line-Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Moreover, the Chef/Line-Cook position is expected to conform to each ticket item produced in a timely and accurate fashion with plate appearance being perfect for service. This position generally requires long periods of standing and lifting up to 50 pounds.
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