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Line Cook
3 months ago
Summary:
The Line Cook efficiently and accurately prepares food menu items for guests in accordance with Clevelander standard recipes, portions, plating and garnish specifications.
Duties and Responsibilities:
- Completes assigned opening, closing and ongoing duties.
- Opens and closes work stations properly and assists others with duties as needed.
- Properly stores, rotates and handles all products.
- Maintains sufficient levels of food products at line stations to assure a smooth service period.
- Maintains a clean, sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, flat top, ovens and refrigeration equipment.
- Observes a clean-as-you-go cooking procedure.
- Prepares food items for frying, grilling, baking or other cooking method by portioning, battering, breading, seasoning and tossing/stretching per company guidelines.
- Operates and maintains all standard cooking equipment including grill, fryer, flat top, sauté burners, and ovens.
- Understands and consistently complies with company prescribed portion size, recipe specifications, cooking methods, plate presentations and quality standards.
- Effectively and efficiently communicates with Kitchen Expeditor (Expo) and kitchen management to create a working environment that promotes company values and encourages operational excellence.
- Adapts food menu items to accommodate guest requests as directed by the Expo.
- Ensures item preparation time is in accordance with Clevelander timing standards and as directed by Expo.
- Prepares only items recorded on tickets generated through the point of sale (POS) system.
- Tracks and reports food waste according to Clevelander policy.
- Performs related duties such as food preparation, dishwashing and dish stocking, expediting orders and cleaning projects as assigned by kitchen managers.
- Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
- Practices sanitary and safe food handling by properly following health department regulations and maintaining current state certified Food Handler status.
- Maintains and ensures compliance of all policies and procedures.
Other Functions:
- Performs other duties as assigned by management.
Minimum Qualifications:
- 18 years old
- High school diploma or 2 years related experience preferred
Knowledge, Skills and Abilities:
- Ability to work in a team environment
- Ability to verbally communicate and take direction
- Ability to follow standard recipes
- Strong attention to detail
- High energy level and self motivated
- Strong organizational and time management skills required
- Ability to grasp, lift and/or carry up to 50lbs as needed
- Finger/hand dexterity to operate kitchen machinery, knives, etc.
- Ability to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
- Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product taste, texture, temperature, presentation and preparation
Working Conditions:
- Work is performed in a mostly kitchen environment and requires evening and weekend hours