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BY
Billy Yanks
Lead Line Cook/Asst. Kitchen Manager
Career Insights for Cook
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Scorecard
Based on Ohio data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$32,646 / year median in Ohio
-1% projected decline
Job Description
Lead Line Cook/Sous Chef Responsibilities:
Cook food items according to cooking instructions at assigned position, and serving using the correct portioning. Ensure all menu items are prepared as per company guidelines. Receive/store/prepare/hold and serve food in compliance with the local Health regulations and company specifications.Work Conditions and Physical Capabilities:
Fast-paced environment; Work under pressure Handling heavy loads; Attention to detail Combination of standing for extended periods; walking, bending, crouching, kneeling. Must be able to work with heat or high temperature. Available to work flexible hours, including evenings, on weekends and holidays.Requirements:
MUST HAVE 1
Year of Cook+ Kitchen Prep. in a "cooking from scratch" concept, previous fast-pace restaurant experience. Reliable Transportation. Able to work in a busy and fast speed environment.Job Types:
Part-time, Full-time Pay:
Up to $20.00 per hourBenefits:
Flexible scheduleWork Location:
In personBenefits
- Flexible Work Schedules
- Dental Insurance