SUMMARY/OBJECTIVE
- The Line Cook duties will consist of assisting the executive chef with their daily tasks. This role will play a key function in contributing to our client/member satisfaction and nutrition program goals.
ESSENTIAL FUNCTIONS
- Set up and stocking stations with all necessary supplies
- Operate standard kitchen equipment safely and efficiently
- Prepare food for service (chopping vegetables, butchering meat, or preparing sauces)
- Work in a team environment to ensure proper portion, arrangement and presentation of meals for clients/members
- Answer, report and follow leadership's instructions
- Assist with menu planning, ordering, and special events as needed
- Maintain a clean and sanitized work area including cleaning dishes, work stations, cooking equipment and food storage areas in accordance with food safety regulations, and sweeping/mopping daily
- Stock inventory appropriately
COMPETENCIES
Problem Solving
- Identifies and resolves problems in a timely manner
- Gathers and analyzes information skillfully
- Develops alternative solutions
- Works well with group in problem solving situations
- Uses reason even when dealing with emotional topics.
Technical Skills-Assess own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
- Customer Service-Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance;
- Interpersonal Skills-Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others’ ideas and tries new things.
- Oral Communication-Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds will to questions; Demonstrates group presentation skills; Participates in meetings.
- Teamwork-Balances team and individual responsibilities; Exhibits objectivity and openness to others views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives;
- Quality Management-Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
- Ethics-Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
- Organizational Support-Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and values; Benefits organization through outside activities
Supports affirmative action and respects diversity.
- Judgement-Displays willingness to make decisions; Exhibits sound and accurate judgement; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decision.
- Motivation-Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles;
Measures self against standard of excellence; Takes calculated risks to accomplish goals.
- Planning/Organizing-Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
- Professionalism-Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for their own actions; Follows through on commitments.
PHYSICAL DEMANDS
- Ability to stand for long periods of time
- Ability to lift objects of up to 50 pounds without assistance
- Ability to maintain a safe work area in an environment where open flames and sharp objects can pose safety hazards if not handled properly
POSITION TYPE AND EXPECTED HOURS OF WORK
- Full-time (40 hours per week)
- Mon-Fri with some weekends as needed
TRAVEL
REQUIRED EDUCATION AND EXPERIENCE
- Must have valid Texas driver’s license
- Maintains a valid Food Manager/Handler Certification
- Proven cooking experience (2+ years preferred)
- Proficient in using knives and other kitchen equipment
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Familiar with industry’s best practices
ADDITIONAL ELIGIBILITY REQUIREMENTS
AFFIRMATIVE ACTION PLAN/EQUAL EMPLOYMENT OPPORTUNITY STATEMENT
The Center provides equal employment opportunity to all individual regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal or local law.
OTHER DUTIES
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. duties, responsibilities and activities may change, or new ones be assigned at any time with or without notice.
Job Type: Part-time
Pay: $17.00 per hour
Benefits:
Shift:
Education:
- High school or equivalent (Required)
Work Location: In person
