Line Cook

Purpose for the Position:

To produce all orders required by business volume and supervisor as quickly and efficiently as possible to produce the highest quality product. Also to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hor d’ oeuvres.

Essential Responsibilities:

• Opens up each morning preparing and organizing the station and cooking all food necessary to start serving.
• Prepares all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also that food leaves the kitchen in peek condition.
• Learns menus, recipes, preparation and presentation.
• Ensures that all food is stored in proper containers and at proper storage and holding temperatures.
• Cooks only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepares all food needed by other kitchen departments which is best prepared by this department.
• Prepares all food for next shift and for the following day as required and directed.
• Prepares all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
• Rearranges the line and steam table to facilitate luncheon cooking and service.
• Works with all employees as a team and ensure smooth operation of food production and meal on shift changes.
• Enforces all controls as required such as portion control, employee meals, and stock rotation.
• Facilitate shift changes and relay any pertinent information to supervisor and/or next shift employees.
• Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• Maintains high standard of personal hygiene in compliance with state, county, and company regulations.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.
• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.
• Knows and complies with all company policies and procedures pertaining to this position and its duties.
• Takes the initiative to greet guests in a friendly and warm manner.
• Performs other related duties as required.

Skills & Abilities:

• Skillfully use hand tools or machines for your work.
• Read recipes of the items to be prepared.
• Measure, cut or otherwise work on materials or objects with great precision.
• Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
• Picture what the finished product will look like.
• Accept responsibility for the accuracy of the work as it is turned out.

Physical Demands:

Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.

Environmental Conditions:

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.

Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.