Line Cook

**Job Title: Line Cook Department: Food & Beverage**

**Reports To: Executive Chef FLSA Status: non-exempt**

**GENERAL DESCRIPTION:**

The line cook is a full-time or part-time, permanent, non-exempt position. Accurately and efficiently cook meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked and ready-to-eat items and preparing appropriate garnishes for all menu item plates.

**ESSENTIAL RESPONSIBILITIES AND DUTIES:**

* Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of additional kitchen equipment.

* Assumes 100% responsibility for quality of products served.

* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

* Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

* Portions food products prior to cooking according to standard portion sizes and recipe specifications.

* Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, pizza oven and refrigeration equipment.

* Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

* Follows proper plate presentation and garnish set up for all dishes.

* Handles, stores and rotates all products properly.

* Assists in food prep assignments during off-peak periods as needed.

* Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

* Attends all scheduled employee meetings and brings suggestions for improvement.

* Performs other related duties as assigned by the Executive Chef or manager-on-duty.

**CORE COMPETENCIES:** To perform the job successfully, an individual should demonstrate the following competencies:

* Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.

* Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.

* Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

* Clear, concise written and verbal communication skills

* 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; Supports everyone's efforts to succeed.

* Excellent knowledge of food service management, safety and sanitation skills understand basic safety and sanitation procedures and apply.

* Excellent knowledge of event leadership: responding to customer needs, organizing service staff, knowledge of tasks such as table skirting, place settings, napkin folds, buffet set-up, butler service, wine pours, event and kitchen timing and pacing, and signature service methods: (Serve from the left, clear from the right) and four servers take two plates out and serve a table of eight, setting four plates down simultaneously and then the other four.

* Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Support organization's goals and values; Supports affirmative action and respects diversity.

* 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 own actions; Follows through on commitments.

* Quality - Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.

* Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.

* Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.

* Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

* Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person with an alternate plan.

**Qualifications**

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

A minimum of 1 year of experience in kitchen preparation and cooking.

Must be able to communicate clearly with managers, kitchen and dining room personnel.

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

**Work Environment**

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is moderate and can vary with the show titles.

Company : Chanhassen Dinner Theatre

Position : Line Cook

Status : Part Time

Shift : First (Day), Second (Afternoon)

Req # : 5878494

Date Posted : July 12, 2021

Location : 501 W 78th St, Chanhassen, US, MN, 55317

Job Category : Staff