2201 Line Chef jobs in Pennsylvania

18 years of age or older.
Minimum of 5 years of related experience.
Industry Experience - Food & Beverage, Hospitality/Tourism
Minimum of 2 years supervisory experience.
Must have a valid Driver's License
Post-Employment - ServSafe Manager Certification
Relevant work experience can be substituted for education - 3 years
Reaching Forward Frequent (34-66%)
Climbing Stairs Frequent (34-66%) (ft maximum height)
Lifting Occasional (<33%) (50lbs maximum weight)
Reaching Overhead Frequent (34-66%)
Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Frequent (34-66%)
Sitting Occasional (<33%)
Standing Frequent (34-66%)
Walking Frequent (34-66%)
This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
This job regularly requires verbal communication of detailed information to others either by phone or in person.
Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.
The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays.