CHS Common House

Job Description Overview - $18.50 per hour As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If you want a job where no day is the same and where you will interact with people from around the world while developing your hospitality skills, join our team and apply now. Responsibilities Follow assignments for opening and closing procedures, as well as food production

Prepare food and beverage products following recipe guidelines, using proper preparation techniques, and sanitation guidelines

Set up and operate kitchen equipment

Keep workstation and equipment clean, organized, and sufficiently stocked Qualifications Ability to understand recipes and food abbreviations

Ability to work in a fast-paced environment with a high level of attention to detail

Ability to follow procedures, take directions, and work in a team environment

Basic math skills to understand, calculate, and follow recipe measurements and proportions Physical Requirements Constant standing, walking, bending, reaching, and repetitive motions

Ability to lift 20 pounds or more

Ability to move rapidly and coordinate multiple orders

Exposure to variable temperatures

iew menus and customer orders to determine type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications

Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintaining the kitchen and storage facilities in a sanitary condition

Use waste control guidelines and record all waste on the spoilage sheet

Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines Qualifications At least 2 years of previous experience in a back-of-the-house foodservice position

Ability to read and comprehend prep sheets and recipes

Basic math skills, with the ability to calculate and follow recipe measurements Physical Requirements Must be able to lift up to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat

Standing and walking for the entire length of shift in moderate to high noise levels

Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment

Exposed to variable temperatures