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Job details
Cook / Rotisserie Line Cook / Dishwasher
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 10
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 40
- Wage: 16.76 USD / Hour
- OFLC Certification: ACCEPTED - PENDING RECRUITMENT
- Start date: 03/02/2026
- End date: 11/30/2026
- Process date: 12/15/2025 13:13:19
- Submit date: Confidential
- Offer description:
Rotisserie line cook job responsibilities: Responsible for all food items prepared in the rotisserie station; Portions, carves and slices meats and prepares poultry and sides. Complies with all portion sizes, quality standards, department rules, policies and procedures. Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice and maintain holding temperature. Good knife skills are essential. Prepare, pack and handle the plate to the customers. Provide outstanding customer services. Comply with applicable sanitary, health, and personal hygiene standards. Cook job responsibilities: Prepare ingredients then cook and assemble dishes as indicated by recipes. Perform portion control and minimize waste. Ensure that all dishes are prepared in a timely manner. Restock ingredients at workstation. Ensure that all food production, storage, and service areas are maintained in accordance with all local, state, and federal rules and regulations. Assist with ordering all food and other supplies, monthly inventory, and maintaining par levels. Ensure quality and freshness of ingredients and products. Responsible for receiving and putting away all kitchen deliveries. Transport food and all other supplies to and from the kitchen in a sanitary manner. Set up and maintain a clean station according to restaurant protocol. Assist in the overall sanitation of the production kitchen and production facility. Comply with applicable sanitary, health, and personal hygiene standards. Perform additional tasks as assigned by the line chef/manager. Work with other members of the kitchen as a team. Communicate to chef/manager product shortages, ordering needs and maintenance issues to maintain day to day business. Dishwasher job responsibilities: Maintain the dish pit to ensure the highest level of safety and sanitation. Maintain a clean kitchen, properly washes and sorts of soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized. Sets up dish stations, including dish machines and sinks. Maintains clean /dry floors throughout the shift. Properly washes, stacks, and stores all the dishes, silverware, cookware, and storage containers. Assists in the timely storing of food deliveries. Maintains trash cans throughout shift and removes full trashcans and boxes. Assists in food prep and any other duties set forth or requested by the chef as needed. Hand coordination and dexterity for rapid production. Frequently immerse hands in water. Comply with applicable sanitary, health, and personal hygiene standards. No experience/education. See attached addendum