FT Line Cook, Healthcare

Duties

• Prepare (cutting, chopping, mixing) and cook (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes as directed by the Executive Chef.

Requirements

• High school degree or equivalent, Associates Degree in Culinary preferred
• 2 years professional experience as a line cook preferred
• Previous restaurant experience required
• At least eighteen (18) years of age
• Experience with various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Ability to read, write and communicate clearly in English
• Ability to stand, stoop, bend, reach, squat, climb, reach above head, carry, and lift up to 50 lbs.