Line Cook - Part-time

About the Department
Under close supervision, prepares and cooks menu items according to Department of Health regulations, and City policies and procedures; maintains clean and sanitary conditions in restaurant kitchen facilities.
 
ESSENTIAL FUNCTIONS: -- Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This is not a comprehensive listing of all functions and duties performed by incumbents of this class; employees may be assigned duties which are not listed below; reasonable accommodations will be made as required.  The job description does not constitute an employment agreement and is subject to change at any time by the employer. Essential duties and responsibilities may include, but are not limited to, the following:
 

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other kitchen equipment; applies consistent standard portion sizes and cooking methods by battering, breading, seasoning and/or marinating.
• Prepares proper plate presentation and garnish set up for all dishes.
• Manages inventory of food and supplies and rotates all products; assures adequate stocks are available and sufficient levels of food products are at line stations during service period.
• Maintains kitchen preparation areas, tools and equipment according to Arizona Department of Health restaurant regulations, County health ordinances, and City policies and procedures. 
• Recognizes, avoids, and reports unsafe conditions, accidents and injuries.
• Supports the relationship between the City and the general public by demonstrating courteous and cooperative behavior when interacting with citizens, visitors, and City staff; promotes the City goals and priorities, vision, values and the “Yuma Way”, and complies with all City policies and procedures.
• Maintains absolute confidentiality of work-related issues and City information; performs other duties as required or assigned.

 MINIMUM QUALIFICATIONS
Education, Training and Experience Guidelines
High School Diploma or GED equivalent; AND two (2) years of experience as a kitchen or line cook or an equivalent combination of education, training, and experience.  Culinary education is preferred.  Must be at least 18 years of age.
 
Knowledge of: 

• City policies and procedures.
• Proper safety and sanitation practices and methods used in food preparation and storage.
• Principles of inventory control for commercial kitchen food and supplies.

Skill in:

• Following and maintaining safety standards.
• Food preparation, cleaning and sanitation techniques and practices.
• Following verbal and written instructions and procedures. 

LICENSE AND CERTIFICATION REQUIREMENTS 
A valid Arizona State Driver’s License is required. Food Handler’s permit/County Health Department Certificate is required within one week of hire. May be required to complete Arizona Liquor law Title 4 training.
 
PHYSICAL DEMANDS AND WORKING ENVIRONMENT 
Work is performed in a restaurant with a commercial kitchen, with risk of burns and cuts; moderate physical demands with frequent standing, lifting, carrying, and moving up to 40 pounds of food, materials and equipment.