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Job details
Line Cook
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 12
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 35
- Wage: 16 USD / Piece Rate
- OFLC Certification: ACCEPTED - PENDING RECRUITMENT
- Start date: 09/30/2026
- End date: 07/14/2027
- Process date: 07/15/2026 21:00:00
- Submit date: Confidential
- Offer description:
1. Prep, Production & Plating a. Prepare food items for service (chopping vegetables, preparing sauces, pulling proteins, etc.). b. Taste all food items on your station before and during service. c. Set up and stock working stations with all necessary supplies before guests arrive. d. Cook and plate menu items to the chef’s specifications and in cooperation with the rest of the staff. e. Maintain a clean working station, clean equipment, and clean floors throughout service. f. Ensure food is cooked to order, comes out simultaneously with other stations in high quality and in a timely fashion. g. Exhibit correct cooking techniques, knife handling, and safety procedures. h. Ensure food is cooked to the proper temperature. i. Ability to take direction from executive chef, chef de cuisine, sous chefs, FOH managers, and owners. j. Ability to work calmly and effectively under pressure. 2. Cleanliness & Sanitation a. Personal hygiene standards must be met daily. b. Wash hands repeatedly before, during, and after service. c. Working stations, kitchen equipment, kitchen floors, refrigerated and dry storage areas, aprons, and kitchen towels must be clean and sanitary before, during, and after service. d. Sanitation buckets and tasting spoons must be present at working stations. 3. Proper Food Handling & Storage a. Ensure raw and cooked foods are stored properly following proper temperature and storage chart guidelines. b. Cook raw foods to proper temperatures and ensure cooked foods are served immediately. c. Store cooked foods properly and reheat cooked foods to proper temperatures. d. Avoid contact between raw and cooked foods and cross-contamination of all foods. e. Follow all contamination, food handling, and cooking procedures when cooking for a guest allergy. f. Ensure properly rotation of food items by following the FIFO procedure. g. Date and label all prepared food items.