LINE COOK
$39,520–$49,920 year
On-siteMechanicsville, Virginia, United States
Job Summary
Prepare and present a variety of menu items while maintaining the highest standards of quality, cleanliness, and food safety. Cook, portion, and store meals under the direction of the Chef, working across sauté, fry, braising, and salad stations. Ensure all food is cooked, held, and stored at proper temperatures by recording temperatures and following Virginia Department of Health regulations and ServSafe® standards. Keep kitchens, workstations, equipment, coolers, and storage areas clean and organized while properly labeling and dating food products. Support meal service for daily dining and special events by preparing breakfast and lunch items to order according to resident preferences and diet orders.
Required Qualifications
- Ability to communicate well with residents and co-workers
- Ability to prepare all breakfast and lunch items to order, including eggs, pancakes, French toast, breakfast meats, hot cereals and sandwiches and salads according to resident preferences and diet orders
- Must be able to multitask
- Strong oral and written communication skills in English
- Physical condition to tolerate standing for long periods: bending, reaching, carrying and lifting up to 25lbs. and pushing up to 200 lbs.
- Regularly necessary to talk, hear, taste and smell
- Specific vision requirements include distance vision, color vision, and the ability to adjust focus
- Ability to follow recipes, instructions, and kitchen procedures
- Team player with a positive attitude and strong work ethic
- Flexible availability, including evenings, weekends, and holidays
Desired Qualifications
- Previous commercial cooking experience preferred
- Experience with basic cooking techniques, including sautéing, frying, braising, and salad preparation
- ServSafe® Certification (or ability to obtain)
- Strong attention to food safety and sanitation
- ServSafe certification preferred
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