Line Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, fish, vegetables, breads, and desserts, in a restaurant. Line Cook IIIs will employ basic cooking methods including broiling, sautéing, frying, roasting, and moist-heat cooking. Line Cook IIIs will maintain cleanliness, sanitation, and hygiene of kitchen equipment, food preparation areas including work surfaces and serving areas, and refrigeration and storage units. Line Cook IIIs will also assist in the setup and breakdown of assigned kitchen stations; transport food and supplies from one kitchen to another using carts or trays, including lifting heavy items as required for production; and monitor proper storage, labeling, and rotation of food products, with particular attention to fresh produce and portion control. Must be able to regularly lift and carry up to 100 pounds.
Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am - 2:00pm or 3:00pm - 11:00pm. Shift hours may vary.
See attached job description for additional information.
Employment period: Nov 15, 2026 – May 15, 2027
