LineCook-Coffee Shop

Must, possess strong culinary skills in both hot and cold preparations. Plan, prep, set-up and provided quality service in all areas of food production for menu items in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation or work areas and equipment. Must be able to read and follow menu and recipes along with compute basic mathematical calculations. Ability, to communicate effectively with guests, co-workers, and management as needed when issues are brought about. Flexible work schedule is required for special occasions and parties. Ensure the quality preparation of all menu items. Ensure the proper handling and storage of all food items in accordance with Stockman's standards and sanitation/health regulations. Ability to read and communicate verbally in English. Ability to operate grills, griddles, broiled, deep fryers, ovens, roasters, hot tops and all other kitchen equipment. Fill orders from Food Servers in accordance with Stockman's standards, and in a timely manner. Some prep work might be needed which would include slicing, dicing etc.

Assist's the culinary team with catering functions, special events, buffets and players club parties.

EXAMPLES OF DUTIES (Including but not limited to the following)

PRACTICAL DUTIES

1. Be able to perform the essential job functions of every station in the kitchen.
2. Stock line for the day's business.
3. Work with Managers and Supervisors, to ensure proper training of new line cooks in proper cooking and presentation methods for all dishes on the menu.
4. Keep line and/or assigned work area clean, organized and proper sanitation methods are maintained.
5. Clean and sanitize all equipment and utensils before and after each use.
6. Wash, peel, chop and slice foods and vegetables for use on fry line.
7. Prepare a variety of cold and hot foods utilizing recipes and standards provided by Stockman's
8. Ensure that all food and products are CONSISTENTLY PREPARED by all shifts and served according to the restaurant's recipes, portioning, cooking and serving standards.
9. Coordinate with front of the house team members regarding guest requests and preparation of any "special" items.
10. Work closely with front of the house team members to quickly resolve any and all guest complaints in a fair and proper manner.
11. Present new ideas and keeping up with current food trends and cooking techniques.
12. Keep enthusiastic about cooking and input and ideas.
13. Sample (taste) all items to ensure proper flavor, seasoning, etc.
14. Other duties as assigned.

QUALIFICATIONS

EDUCATION/CERTIFICATION: 2 years experience in related volume food operation.

REQUIRED KNOWLEDGE:

• Computer Skills and able to read orders coming from the computer input from servers.
• Must have Experience in cooking on a line, grills, fryers, boiler.
• Able to know temperature of meats rare to well done. Sanitation requirements and temperature of holding of foods.

---