Temporary Line Cook. FMLA Coverage Assignment. W-2 Temporary

PTSD Foundation of Americ•Houston, TX

About The Position

The Temporary Line Cook will perform intermediate kitchen support skills for residents of Camp Hope, working directly under the supervision of the Executive Chef or Sous Chef. This role provides short-term operational coverage during an employee’s approved Family and Medical Leave of Absence. The Temporary Line Cook supports food preparation and cooking activities in a timely, safe, and compliant manner using approved kitchen appliances and equipment. This position is strictly temporary and will conclude upon the return of the employee on FMLA or at the end of the 90-day assignment period, whichever occurs first. Job Description: The Temporary Line Cook prepares food to the Chef’s specifications and assists with setting up stations for the daily menu. Duties consist of supporting the Executive Chef and Sous Chef with their daily operational tasks. This role contributes to the satisfaction of residents, staff, and visitors by ensuring consistent food quality, compliance with sanitation standards, and prompt service. The Temporary Line Cook assists with food preparation, organization, and sanitation. The role requires basic knife skills, an understanding of kitchen equipment, and comfort working in a fast-paced environment. The individual must maintain positive and professional interactions with team members and residents at all times.

Requirements

High School Diploma or GED required.
Culinary experience, kitchen internship, or culinary student enrollment preferred.
Six months to one year of food service or kitchen experience preferred.
Basic knowledge of food preparation, kitchen safety, and sanitation standards.
Ability to follow instructions, recipes, and safety procedures accurately.
Ability to work in a fast-paced, team-based environment.
Positive attitude and professional conduct.
Food Handler Certification is required or must be obtained within 7 days of hire.
Must be able to work Friday, Saturday, and Sunday with scheduling flexibility.
Ability to stand for extended periods.
Ability to use hands for handling tools, equipment, and food preparation.
Reading comprehension sufficient to follow recipes and safety instructions.
Ability to work in environments with heat, moisture, and occasional outdoor exposure.
Ability to lift up to 50 pounds as needed.

Nice To Haves

Culinary experience, kitchen internship, or culinary student enrollment preferred.
Six months to one year of food service or kitchen experience preferred.

Responsibilities

Follow recipes and product directions as directed by the Executive or Sous Chef.
Work directly under the supervision of the Executive Chef or Sous Chef and follow all assigned instructions.
Ensure adherence to Camp Hope rules, regulations, and crisis protocols.
Set up and stock stations with necessary supplies.
Assist in maintaining smooth kitchen operations and compliance with safety regulations.
Assist with inventory support, including stocking, date rotation, and temperature checks of food products.
Clean and sanitize workstations, equipment, dishes, pots, pans, utensils, and cooking equipment.
Prepare food for service, including chopping vegetables, basic meat preparation, and preparing sauces as directed.
Cook menu items in cooperation with kitchen staff.
Clean stations and properly store leftover food.
Ensure food is prepared and served simultaneously, with quality and timeliness.
Comply with nutrition, sanitation, and food safety standards.
Maintain a positive and professional approach with coworkers, residents, staff, and visitors.
Immediately report any safety, operational, or compliance concerns to supervisory staff.
Perform additional kitchen support duties as assigned.