Line Cook II

Preparing dishes and producing a quality product that is visually appealing, following established procedures, inventory systems and processes to ensure compliance with brand standards, maintaining a neat and clean line and station, washing dishes and all cooking materials by machine or hand, maintaining kitchen work areas and equipment in clean condition, sweeping and scrubbing floors, preparing various foods for cooking or serving, and sorting and removing trash.

Schedule: 35 hours per week. Monday through Sunday (schedule varies). Work schedule can include evening, weekend, and holiday hours. Shift examples: 6:00am 1:00pm, 11:00am 6:00pm, or 2:00pm 9:00pm (shift hours may vary).