Line Cook

ONE FLEW SOUTH - AIRPORT
 

ROLE PURPOSE

The Line Chef is responsible for preparing all food according to recipe requirements and adhering to product sensitivities and plate presentations; and ensuring all food meets Jackmont standard of excellence.

QUALIFICATION REQUIREMENTS

• Must be able to prepare recipes to specifications as given by Sous Chef and Chef de Cuisine
• Ability to Lift and carry product(s) of up to 70 lbs., up to 20 times per shift: places these items
• Frequent bending and stooping
• Knowledge of HACCP and other safety regulations
• Use of hands 99% of the time
• Ability to stand and walk most of a 6-8 hour shift
• Must be able to hear kitchen expeditor and/or manager requests in the midst of loud background noise

KEY RESPONSIBILITIES AND ACCOUNTABILITES  

• Maintains compliance with recipe changes, while ensuring proper execution of recipe procedures to maintain a high quality and consistent product.
• Communicates ticket times and potential problems with the service staff, kitchen staff and managers.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

• Additional duties and responsibilities as assigned.

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