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Line Cook
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- The Line Cook is responsible for preparing foods to be served to guests throughout the venue.
- The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order.
- The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.
- Maintains sanitation, health and safety standards in work areas.
- Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
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