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Line Cook
4 months ago
Supporting Actions:
- Set up and stock station as directed by Executive Chef or Sous Chef.
- Ensure all products are prepared, held and served at correct temperatures.
- Utilize proper recipes, equipment, tools and utensils.
- Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences.
- Work in collaboration with other unit culinary team members to achieve operational objectives.
- Adhere to company standards for food quality, taste, flavor and presentation.
- Participate in the flow of work within the culinary department to maximize quality and efficiency.
Supporting Actions:
- Wash and dry hands frequently.
- Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
- Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary.
- Do not move too quickly or run through kitchen areas.
- Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas.
- Ensure the proper storage, rotation, labeling and dating of all products.
- Keep work area clean, sanitized and organized.
- Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
- Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe guidelines, and Personal Protective equipment (PPE) requirements.
- Comply with established standards for safe usage of kitchen equipment and general safe work practices.
Supporting Actions:
- Apply consistent focus on the customer by paying close attention to detail, accommodating special requests and never allowing less than perfect food product to leave the kitchen.
- Participate in and foster positive team relations with both front and back of the house staff.
- Assist with re-stocking of equipment, supplies and food items as needed.
- Work multiple stations throughout a shift, as assigned.
- Assist other positions when needed.
- Perform other related duties, tasks and responsibilities as required from time to time.
Required:
- Minimum of 1-2 years experience in food preparation in a fast paced environment.
- Must be able to interact verbally and listen attentively to co-workers and supervisors.
- Ability to follow written and oral direction.
- Ability to work under pressure and independently.
- Culinary degree from an accredited college or university.
- 2+ years experience in food preparation in a fast paced environment.
- Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays.
- Must be able to meet the following requirements with reasonable accommodation:
- While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time.
- The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell.
- The employee is occasionally required to stoop, kneel, or crouch.
- The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
- Ability to physically walk approximately one-fourth (¼) of a mile
- Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
- The employee must be able to read and comprehend a BEO, diagram and any other documents to ensure that the guests' needs are met.
- While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
- Employee must be able to perform repetitive motions.
- The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
- Employee must be able to work in a cold environment - such as when cleaning walk-in refrigerators.
- The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
- Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
- Employee must be able to operate in an environment with moderate to high noise
- Employee must have the ability to walk with non-skid shoes at all times.
- Employee must have the ability to access and produce information on a computer.
- Hours may be extended or irregular to include nights, weekends and holidays.
