This is a full-time, 40 hour a week, position on the day/evening shift. Must be able to work every other weekend. On top of the hourly rate of pay, there is a $2/hr differential for weekend day hours worked.
Position Summary:
The Line Chef is responsible for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors and catering requisitions. The Line Chef is responsible for the coordination, the preparation, and successful completion of meals as determined by established procedure. Assumes responsibilities in the absence of the supervisor.
Basic ability to speak and understand the English language. Employees are required to handle all types of food products, including pork, shellfish, beef, poultry, seafood, vegetable, and any other food products.
Education:
High school diploma or GED required.
Experience:
Must have at least one year of experience in quantity food preparation. Must be able to follow a recipe, have experience in sauté, grilling, butchering, roasting and knowledge of basic food preparation. Must be a team player and be able to deliver excellent customer service. Experience in a lead role or as a supervisor preferred.
Must be able to be on your feet 8 hours a day. Must be ServSafe certified.
This is a bargaining union position.