Line Cook - Part-time

Position Summary:
The Cook's primary responsibility is to prepare restaurant menu items. The Cook prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. The Cook always ensures quality consistency by following recipe cards and production and portion standards. Also, the cook is responsible for the set up, service and cleaning of kitchen area as directed by executive chef in accordance with ARAMARK standards and safety and sanitation policies. Furthermore, The Cook is highly knowledgeable about all stations of the line including the saute , broiler, fryer and wheel.

Essential Functions:
The Cook sets up the service line in an efficient manner meeting time frame deadlines
The Cook reads and follows recipes preparing cold food items and preparing and cooking hot food items
Must ensure there are daily sufficient prepped foods (keep product levels at required amounts) to ensure the restaurant runs as smoothly and efficiently as possible
May be required to work on pastry production for the restaurant fulfilling restaurant, coffee bar and event needs
Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical
Ensure all food orders are completed properly (i.e. proper serving method and correct portion size) and in an efficient manner
Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
Ensure line and baking area are kept free from clutter at all times
Ensure cleanliness and high sanitation standards are maintained at all times
Organize and maintain stock rooms and walk-in refrigerators
At the end of the shift, prepare for the next shift by cleaning the line and baking area and returning all food items to designated storage areas - cover and date all perishable items
Must be flexible willing to work a rotational schedule with rotational days off that may include weekends and holidays
Must be well groomed and maintain a high level of professionalism at all times
Assist in preparing employee meals
Should be capable of assuming responsibility for a short period of time without a manager present
Follows cleaning checklist
Must perform all miscellaneous duties assigned by upper management
Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
Report to work on time and in complete uniform
Other duties as assigned
Status and Scope:
Reports to The Executive Chef
Attention to detail to ensure recipe consistency is vital
Must be able to work independently and finish tasks in a timely manor
Must be able to read and follow recipes
Must be focused on safety and sanitation
Able to follow directions
Perform repetitive tasks
Stand for extended periods of time
Comprehend basic written and verbal communication process
Work in an environment that at times can be hot and humid
Work with a diverse team
Qualifications:
Must complete Serve Safe Food Handlers certification
Must be fluent in the English language both spoken and written able to read & interpret documents such as safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedure manuals
Must have at least 2 years experience in ala carte food service / pastry production or equivalent schooling
Position requires an extensive knowledge of basic cooking techniques grilling, saute , griddle, fryer, baking, broiling etc.
Equipment Used:
Oven, Mixer, Grill, Steamer, Calculator, Cutlery, Dishwasher, Chef Knives, Other Cooking Equipment

Travel Requirements: Little or No Travel (>10%)

Lifting Requirements:
MEDIUM - Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

Physical Requirements: BENDING CONSTANT
KEYING/FINGERING CONSTANT
HEARING CONSTANT
REACHING CONSTANT
SEEING CONSTANT
SPEAKING FREQUENT
STANDING CONSTANT
WALKING CONSTANT
LIFTING FREQUENT