Chef de Partie’/Line Cook

Chef de Partie’/Line Cook – May include sub-positions of grill, fry, sauté, vegetable, and fish chefs. Responsible for timely and accurate final preparation of meals in a high tempo operation. Includes operation of fryers, char broilers and grills as well as ovens, timers, and standard kitchen equipment. Knowledge and employment of safe food handling and sanitary procedures is mandatory. Occasional heavy lifting of up to 60 lbs and frequent moderate lifting of 20 lbs should be expected. The successful applicant will have a neat and well-kept appearance with immaculate personal hygiene. This position is also responsible for advance preparation of menu ingredients and can expect to perform all operations in the kitchen. (full or part-time) Must be at least 18 years old and have previous experience. Serv-safe certification a plus.