Line Cook (Part-Time, $19.00/hr.) Graylyn Conference Center

Wake Forest University; Winston-Salem (NC); On-site; USD 20,664 - 27,552; Part time

Job summary

A university is seeking a Line Cook in Winston-Salem, North Carolina. This part-time position involves high-volume food preparation for events and requires one year of experience in a kitchen. Key responsibilities include producing food items, maintaining cleanliness, and assisting the Chef. Candidates must have a high school diploma and strong communication skills, with Serve Safe certification preferred or willingness to obtain. Join a dynamic team dedicated to quality food service.

Qualifications

• One year of experience in a hotel kitchen or fine restaurant or equivalent.
• Serve Safe certification or willingness to obtain certification is necessary.
• Ability to operate powered kitchen equipment.

Responsibilities

• Communicates daily with supervisor for job assignments.
• Produces and fabricates food products for events.
• Maintains sanitation and safety in the kitchen.

Skills

High-volume food production

Knowledge of kitchen equipment

Knife skills

Food presentation

Communication skills

Education

High school diploma or equivalent

Job description

Job Description Summary

Under general supervision, the Line Cook is an experienced cook who possesses skills in both a la carte and high volume banquet food preparation. Assists with heavy production and fabrication of food products for kitchen preparation, conference dining and special events.

Essential Functions

• Communicates daily with supervisor for job assignments.
• Produces and fabricates food products for conference dining and special events; including hors d’oeuvres, salads, soups, entrees, and desserts.
• Assists Chef with hot line foods and production.
• Maintains a high level of sanitation and safety in the kitchen area.
• Maintains fabricated food items for storage.
• Utilizes excess trimmings and unused portions of fabricated food items.
• Maintains positive relations with buffet attendants, servers, and dishwashers.
• Performs other related duties as assigned.

Required Education, Knowledge, Skills, Abilities

• High school graduate with one year’s experience in a hotel kitchen or fine restaurant, or an equivalent combination of education and experience.
• Demonstrated knowledge of high-volume food production.
• Demonstrated knowledge of kitchen equipment and their functions.
• Demonstrated knowledge of hotline a la carte production.
• Ability to operate powered kitchen equipment.
• Ability to utilize cutting instruments, and knowledge of knife cuts.
• Knowledge of standard cooking fundamentals.
• Ability to create a pleasing presentation of food products.
• Ability to organize materials and products in the kitchen.
• Good communication and interpersonal skills.
• Ability to convert recipes using mathematical skills.
• Serve Safe certified or willing to become certified.

Physical Requirements

• Medium work: Exerting up to 50 pounds of force occasionally.
• Climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing.
• Visual acuity to determine neatness and thoroughness of work assignments.

Environmental Conditions

• Worker is subject to both inside and outside activities.

Time Type Requirement: Part time.

Equal Opportunity Statement

The University is an equal opportunity employer and welcomes all qualified candidates to apply without regard to race, color, religion, national origin, sex, age, sexual orientation, gender identity and expression, genetic information, disability and military or veteran status.

Accommodations for Applicants

If you are an individual with a disability and need an accommodation to participate in the application or interview process, please contact [e-mail] or [phone].