Department: Line Cook
Reports to: Job Group Manager, General Manager, Manager on Duty
Typical Work Week: 25-40 hours
Position Summary: The line cooks primary responsibility is to ensure menu items are prepared to guest’s order specifications and finalizes plate presentation, adhering to all safety, sanitation, and food handling guidelines.
Major Responsibilities: Primary duties and responsibilities include, but are not limited to, the following.
Essential Physical Requirements:
Knowledge, Skills & Requirements:
Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Legal Disclaimer: This document is intended for informational purposes only and by no means should replace or substitute other legal documents (governmental or non-governmental) reflecting similar content or advice. If you have legal questions concerning your situation or the information provided, you should consult with an attorney.
Job Types: Full-time, Part-time
Pay: $15.00 – $20.00 per hour
Weekly day range:
Work Location: One location