Position Title: Line Cook
Department: Kitchen
Reports to: Chef, Sous Chef, or Kitchen lead
Status: Non Exempt
This job description is intended to present a descriptive list of the range of duties performed by employees in this position. These specifications are not intended to reflect all duties performed within the job. Management has the right to add or change these duties of the position at any time.
Essential Functions:
The following duties are typical for this position. Employees may not perform all of the listed duties and/or may be required to perform additional or different duties from those set forth below to address business needs and changing business practices.
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Prepares all foods in accordance to standard recipes and as specified by the guest. Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
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Checks and controls the proper storage of product and portion control, i.e. especially high cost meat items.
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Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
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Ensures all equipment in working areas is clean and in proper working condition.
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Prepares requisitions for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.
Supportive Functions:
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In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
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Performs general cleaning tasks using standard property cleaning products as assigned by your supervisor to adhere to health standards.
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Keep floors dry and clean to avoid slip/fall accidents.
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Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
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Report any suspicious persons or activity to a supervisor immediately.
Qualifications and Experience
The following generally describes the knowledge and ability required to enter the job and/or be learned within a short period of time in order to successfully perform the assigned duties.
Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
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Good working knowledge of the fundamentals of fry cooking.
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Good working knowledge of accepted standards of sanitation.
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Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.
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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
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Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates.
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Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e... knives, spoons, spatulas, tongs, etc.
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Hearing and visual ability to observe and detect signs of emergency situations.
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Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to 150 pounds.
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Ability to perform duties within extreme temperature ranges.
Education and Experience:
Any combination of education and experience equivalent to graduation from high school or other combination of education, training or experience that provides the required knowledge, skills and abilities necessary to perform the functions of the job. High school diploma preferred. Culinary or Apprenticeship program preferred.
Grooming:
All associates must maintain a neat, clean and well-groomed appearance (specific standards available).
Physical Demands and Working Environment:
These conditions are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Environment:
Physical:
Primary functions require sufficient physical ability and mobility to work in a commercial kitchen setting; to stand for prolonged periods of time; to occasionally stoop, bend, kneel, crouch, reach,and twist; to lift, carry, push, and/or pull moderate amounts of weight; to operate commercial kitchen equipment, requiring repetitive hand movement and fine coordination including use of sharp objects, and to verbally communicate to exchange information.
Vision:
See in the normal visual range with or without correction.
Hearing:
Hear in the normal audio range with or without correction.
