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Temporary Clipboard Health Jobs (NOW HIRING)

Ice Plant Bar & Bottle Shop Inc

Line Cook

Saint Augustine, FL · On-site

$13.75 - $17.25/hr

Report cooler temps that exceed 40 degrees immediately. * Maintain temperature safety standards of ... Hang station sheet on clipboard before service begins. * Let a manager know if an item has gone bad ...

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$46

$144

How much do temporary clipboard health jobs pay per hour?

As of Aug 30, 2026, the average hourly pay for temporary clipboard health in the United States is $46.26, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $40.14 per hour, depending on experience, location, and employer.

What is the difference between Temporary Clipboard Health vs Certified Nursing Assistant (CNA)?

AspectTemporary Clipboard HealthCertified Nursing Assistant (CNA)
CredentialsNone required, varies by assignmentState-specific certification and license
Work EnvironmentHospitals, clinics, long-term care facilitiesHospitals, nursing homes, assisted living
Employer & Industry UsageStaffing agencies, healthcare facilitiesHealthcare facilities, direct employment
Search & Comparison IntentTemporary healthcare staffing, short-term assignmentsPatient care, direct nursing support

Temporary Clipboard Health offers short-term healthcare staffing solutions without requiring certification, ideal for flexible work. Certified Nursing Assistants (CNAs) are certified professionals providing direct patient care, often in long-term settings. While both roles work in healthcare environments, Temporary Clipboard Health focuses on staffing flexibility, whereas CNAs are trained and licensed to deliver hands-on patient support.

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Temporary Clipboard Health jobs near you
Infographic showing various Temporary Clipboard Health job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 15% Part Time, and 6% Contract. Highlights an 92% Physical, 1% Hybrid, and 7% Remote job distribution, with an average salary of $96,229 per year, or $46.3 per hour.

Line Cook

Saint Augustine, FL • On-site

Ice Plant Bar & Bottle Shop Inc
See more jobs at Ice Plant Bar & Bottle Shop Incexternal

$13.75 - $17.25/hr

Full-time

Re-posted 27 days ago

Job description

Line Cook
  • Complete station sheet immediately upon arrival, before doing anything else. Set up the assigned line or station.
  • Make sure all equipment is on at the correct setting or temperature before each shift.

    • (ovens, heat lamps, broiler, fryer and grill)

  • Monitor cooler temperature on all cooler associated with your station. Report cooler temps that exceed 40 degrees immediately.
  • Maintain temperature safety standards of all food products on your station as outlined by the chef or sous chef. KNOW these standards. Record temperature of PHC holding

    • items on station sheet before service period begins. Hang station sheet on clipboard before service begins.

  • Let a manager know if an item has gone bad or was not prepared properly. Let Chef know if item is over 3 days old, discard any/all items over a week old immediately.
  • Taste all completed recipes before the start of the shift, and throughout service.
  • Sweep and mop the upstairs kitchen when needed.
  • Prepare all dishes during service consistently and as shown or trained.
  • Take out trash at the end of each shift.
  • Scrub clean and/or wipe down all equipment during and after each shift. (grill, fryer, ovens, coolers, all surfaces, etc.)
  • Complete prep list at the end of the night for the next day.
  • Ice down all seafood in the cooler.
  • Let a manager know if anything in the kitchen is not working properly or broken. (stoves, fryer, heat lamp, mixer, blender, knifes, tongs, freezer etc.)
  • Wrap, label and date all food items and store in the proper spots at the end of each shift.
  • Wipe down all mobile carts at the end of each shift.
  • Turn off all equipment at the end of each shift. Leave hood on.
  • Maintain cleanliness of all coolers in your area. Scrub clean and/or wipe out the inside of the coolers and seals at the end of the shift. Consolidate food containers where applicable. Arrange protein items in accordance to health code safety standards, KNOW these standards.
  • Report any broken, lost, malfunctioning item, tool, appliance to the chef or sous chef immediately.
  • Know what is on your station at all times. Then entire inventory of your station is YOUR responsibility. Give “counts” when running low on ANY item on your station. If you have less than 5 of any given item a “count” is MANDITORY. If you use all of any one ingredient resulting in outage, report to chef or sous chef immediately.

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