Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
The Line Cook is responsible for upholding all of Coltivare’s standards and assisting the Management Team in meeting the educational mission of the Center and the College while ensuring maximum guest satisfaction resulting in overall guest loyalty, student success, staff satisfaction and revenue growth
MINIMUM QUALIFICATIONS: Six months experience in a similar capacity and must be able to demonstrate proper knife skills.
DESIRED QUALIFICATIONS: Experience with Pantry, Line, and Banquets.
POSITION REQUIREMENTS: Interested candidates must be willing to work weekends, late night and have a flexible schedule to meet the Restaurant needs.
EXPECTED HIRING SALARY RANGE: $18.00 – $20.00 per hour, plus a competitive benefits package that includes vacation time, sick leave, health insurance with employer contribution, dental, and vision.
