The Room Service Line Cook is responsible for hot and cold food production in a high-volume kitchen. The role involves preparing meals from scratch and producing large volumes of food with a high level of complexity, variety, and quality. The cook prepares entrees, sandwiches, soups, starches, vegetables, sauces, and desserts for general and modified diets; assesses the quality and condition of ingredients; and completes food production reports and documentation. This is a 100% position, scheduled for 40 hours per week. Shifts are scheduled from 10:00 a.m. to 8:30 p.m., with every other weekend required. Hours may vary according to departmental operational needs.
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Job Type
Full-time
Education Level
No Education Listed