- Food Services
- 15.00 DOE
- 30-39 hours
Medical only. Thanksgiving Point membership
Thanksgiving Point Institute is a 501(c)(3) nonprofit farm, garden and museum complex that draws upon the natural world to cultivate transformative family learning.
Purpose: The purpose of a line cook is to work an individual station as a part of a team whose goal is to prepare and cook food for the restaurant.
Scope of: Major responsibilities include, maintaining set pars of food quantity. Assuring that the quality of the food is up to the set standards. Personal work space cleanliness and organization are a must in order to work this position at this level. Working with co-workers and encouraging them to do the same.
o Maintain the quantity of the food based on set pars.
o Maintain the quality of the food based on set standards.
o Maintain a clean workstation.
o Stay busy at all times, help others or ask for additional tasks.
o Encourage co-workers to do the same.
o Realize the whole operation when completing individual tasks.
Required Education, Experience, and Skills:
o High School Student or Graduate. Willing to continue education of food while on the job.
o Kitchen experience is essential
o Previous line cook experience is a plus but not a must.
o Must have good knife skills.
o Must have a good sense of timing.
o Must understand a variety of cooking techniques.
o Must understand different steak temperatures.
o Must be able to take assignments willingly.
o Must love food and feeding people.
o Must be able to lift heavy things.
Shifts are Monday thru Saturday, approximately 9:00 am to 3:00 pm or 3:00 pm to 9:00 pm.