Line Cook (FS 4)

Responsibilities

The Line Cook ensures quality and proper presentation of food on time, that food orders are prepared and assembled quickly according to recipes and procedures to avoid waste, and that the line is always stocked, neat, clean, and safe.

Work Environment: This job entails frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items.

Physical Demands: While performing the duties of this job, the employee is regularly required to talk, hear, and stand. The employee must frequently reach, bend, stoop, stir, pour, carry, push, and lift objects to 50 pounds. There is substantial repetitive motion of the wrists, hands, and fingers.

Schedule

Monday-Friday 12noon-8:00pm. This is a full-time, seasonal position (based on the academic year).