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Line Cook - Part-time
•30 days ago
| Hours | Part-time |
|---|---|
| Location | 3295 E. Platte Ave Colorado Springs, Colorado |
About this job
SUMMARY OF POSITION
Prepares menu items according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Food Production Manager or Manager on Duty.
POSITION ACTIVITIES AND TASKS
Reports to work well groomed, in a clean and proper uniform, and at all times
practices good personal hygiene.
Uses, maintains, and cleans all kitchen line equipment, plus preparation and
storage areas.
Stocks and rotates products on cooking line.
Has sufficient knowledge of cooking stations, menu items and prep procedures
to ensure correct portioning, quality, cooking time and performance standards.
Cooks and prepares menu items according to guest request within company
standards and following food safety and sanitation procedures.
Anticipates, identifies and corrects system breakdowns to achieve maximum
guest satisfaction.
Communicates with the MOD and coworkers regarding product/service deficiencies
equipment, safety problems, etc.
PHYSICAL REQUIREMENTS:
* Continuous standing
* Exposure to heat, steam, smoke, cold
* Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
* Must have high level of mobility/flexibility in space provided
* Must be able to fit through openings 30" wide
* Must be able to work irregular hours under heavy pressure/stress during busy times
SUPERVISION RECEIVED:
Receives direction and training from the Food Production Manager as to specific procedures and assignments.
KNOWLEDGE AND SKILL REQUIRED:
Basic skills such as sanitation, safety, and customer service can be taught through in-house training.
EXPERIENCE REQUIRED:
None
Disclaimer
This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.
Prepares menu items according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Food Production Manager or Manager on Duty.
POSITION ACTIVITIES AND TASKS
Reports to work well groomed, in a clean and proper uniform, and at all times
practices good personal hygiene.
Uses, maintains, and cleans all kitchen line equipment, plus preparation and
storage areas.
Stocks and rotates products on cooking line.
Has sufficient knowledge of cooking stations, menu items and prep procedures
to ensure correct portioning, quality, cooking time and performance standards.
Cooks and prepares menu items according to guest request within company
standards and following food safety and sanitation procedures.
Anticipates, identifies and corrects system breakdowns to achieve maximum
guest satisfaction.
Communicates with the MOD and coworkers regarding product/service deficiencies
equipment, safety problems, etc.
PHYSICAL REQUIREMENTS:
* Continuous standing
* Exposure to heat, steam, smoke, cold
* Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
* Must have high level of mobility/flexibility in space provided
* Must be able to fit through openings 30" wide
* Must be able to work irregular hours under heavy pressure/stress during busy times
SUPERVISION RECEIVED:
Receives direction and training from the Food Production Manager as to specific procedures and assignments.
KNOWLEDGE AND SKILL REQUIRED:
Basic skills such as sanitation, safety, and customer service can be taught through in-house training.
EXPERIENCE REQUIRED:
None
Disclaimer
This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.