Job Title: Line/Prep CookDepartment: Food & BeverageReports To: Lead Line Cook, Exec Sous Chef, Sous Chef or Executive ChefSupervises: N/AJob Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d' oeuvres. Evening Hours from 4pm-12pmJob Responsibilities:* Prepare all items for dinner; sauces, soups, buffet entrees, and switch* Rearrange the line and steam table to facilitate evening cooking and service.* Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.* Learn menus, recipes, preparation, and presentation.* Ensure that all food is stored in proper containers and at proper storage and holding temperatures.* Cook only sufficient food in advance to cover expected business volume and to maintain quality.* Prepare all food for next shift and for the following day as required and directed by Supervisor.* Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.* Other duties as assigned.Job Skills:1. Must be able to "prep" food products, using standardized food preparation techniques.2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objectswith great precision.3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost ofmaterials.4. Read recipes of items to be prepared.Job Qualifications:Education: HS Diploma or equivalentExperience: Minimum 6 months cooking experience at a full service restaurant or hotel.Licenses/Certifications: Food Safety CertificationWorking Conditions: Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.Additional physical, visual and working conditions:X Stand for long periods of timeX Outdoor weather conditionsX Extreme cold (non-weather)X Wet or humid conditionsX Near moving or mechanical partsX Lift/carry over 50 lbs.X Able to work overtime and/or irregular hoursX Near moving or mechanical partsX Near risk of electrical shockX Near loud noisesWhile this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.Job Types: Full-time, Part-timePay: From $20.00 per hourBenefits:* 401(k)* 401(k) matching* Dental insurance* Employee discount* Flexible schedule* Health insurance* Paid time off* Vision insuranceExperience level:* 2 yearsRestaurant type:* Bar* Casual dining restaurantShift:* 8 hour shift* Day shift* Evening shift* Morning shift* Night shiftWeekly day range:* Every weekend* Monday to Friday* Weekend availabilityEducation:* High school or equivalent (Required)Experience:* Line Cook: 2 years (Required)Work Location: One location