Line Cook

NATURE OF THE WORK

The cook prepares and cooks the food. He or she can perform the same functions as the dishwashers. Kitchen helpers are included in this work group.

MAIN FUNCTIONS
- Prepares food for meal service
- Complies with preparation time standards
- Maintains consistency in the quality of the preparations as per taste, appearance

and cooking time
- Complies with the Bâton Rouge recipes
- Applies health regulations as to cleanliness
- Applies safety regulations
- Ensures his or her work area is clean
- Unpacks and stores provisions in the refrigerators, the storage room and other storage areas
- Stores the products and preparations according to the specified conservation period
- Rotates inventory

**REQUIREMENTS**:
Partial high school education may be required. A certain amount of manual dexterity and physical endurance are required as are the ability to work as part of a team and maintain the pace of production. Attention to detail and quick understanding are required.

WORKING CONDITIONS

The schedule varies according to the position, and may include days, nights and weekends. Frequently works weekends and statutory holidays. May occasionally work nights. Possibility of overtime. The schedule may contain split shifts. Work is rather intense at mealtimes.

**Job Types**: Full-time, Part-time, Permanent, Fixed term contract, Casual

**Benefits**:

- Discounted or free food
- On-site parking

Schedule:

- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekend availability

**Experience**:

- cooking: 2 years (required)

Work Location: In person