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Line Cook

2 months ago


Lancaster, United States Manheim Township Part time
Job DescriptionJob Description

Job Title: Line Cook

Department: Food Service

Reports To: Food Service Manager

Supervisory Responsibilities: None

Safety Sensitive: Yes

Classification: Part-time, Non-Exempt

Schedule: 25 - 29 hours per week

Job Level: 3

Driving Status: Yes

Work Environment: This position primarily works indoors, but assists with off site catered functions as needed


Summary

In alignment with regulations, policies & procedures, our kitchen staff is responsible for the food preparation, organization, sanitation, production, and presentation of food items for our dining areas and to ensure an excellent culinary experience for the members and guests of the Overlook Golf Course at the Sand Trap Restaurant. Additionally, supporting special event preparation and execution.


Essential functions

  1. Prepare food for daily menu and catered events. Receive, store all food and related deliveries. Date/label/rotate all food (FIFO - first in first out). Adhere to all Serve Safe and department food safety policies and procedures.
  2. Wear proper uniform (including hair net, beard net and hat to retrain any loose hair).
  3. Assist and maintain all applicable department inventory of food items and supplies responsibly for weekly ordering.
  4. Assist in preparing and executing catered outings while maintaining Serve Safe and departmental standards/policies.
  5. Attend all departmental meetings and in-services.
  6. Adhere to all department uniform standards and policies.
  7. Ability to operate safely and clean (per cleaning schedule) different cooking/prep stations and equipment (fryer, grill, griddle, ovens, sandwich bar, deli slicer, Robot Coupe, and high-speed blender).
  8. Possess basic knife skills/safety.
  9. Ability to read and comprehend basic recipes and POS generated food tickets.
  10. Record and log refrigeration temperatures and equipment cleaning logs noting any discrepancies.
  11. Understand basic food safety principles and food the "danger zone." Take and record food temperatures where/when applicable.
  12. Ability to follow verbal/written instructions.

Physical Requirements

  1. Ability to stand/walk for long periods of time.
  2. Ability to use hands to handle, fingers to handle or feel, reach with hands and arms, and stoop and kneel.
  3. Ability to bend or twist their body.
  4. Ability to perform strenuous and routine work; may involve significant pushing, pulling and carrying.
  5. Ability to lift, move, push, pull and carry up to 40 pounds.
  6. Ability to balance, climb, craw, crouch, grasp, and perform repetitive motion occasionally.
  7. Ability to talk, hear and see (visual Acuity - near; with clarify at 20 inches or less. Far, with clarity at 20 feet or more).
  8. Dexterity is mandatory as this job requires frequent use of hands and fingers.
  9. Ability to reach with hands and arms, push, reach items below and overhead, stoop, kneel, or crouch.
  10. Ability to operate a motor vehicle.

Competencies

  1. Technical knowledge, critical thinking, and decision-making skills.
  2. Integrity, Problem Solving, Organizational Competency, Attention to detail, Communication, and Teamwork.
  3. Knowledge of Township policies, procedures, relevant state and federal laws and regulations, and Township ordinances related to applicable recreation programs.
  4. Thorough knowledge of proper food handling and department of health standards.

Abilities

  1. Ability to work independently, as well as to accept and follow directions on given assignments.
  2. Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
  3. Ability to work well under pressure and meet deadlines.
  4. Maintain standards or work, sanitation, and safety, ensuring that food items are properly stored, cooked, packaged, and served in a safe, sanitary and timely manner.

Required Education and Experience

  1. 1 or more years' experience in a comparable kitchen setting.
  2. Experience in multiple line cook positions: Grilling, sauteing, pantry, lead, and expo.
  3. Must possess a valid driver's license.

Preferred Education and Experience

  1. Serve Safe Certification.
  2. Culinary degree or certification preferred.