Line Cook II

2 weeks ago

Fort Lauderdale, United States The Las Olas Company Riverside Hotel Full time

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.

POSITION: LINE COOK II
DEPARTMENT: CULINARY
REPORTS TO: KITCHEN SUPERVISOR

REQUIREMENTS:

  • Minimum of 2 years' experience as a cook in a high volume restaurant
  • Able to speak and read English
  • Able to work weekends and holidays
SUMMARY:

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

ESSENTIAL FUNCTIONS:
  • Includes the following. Other duties may be assigned.
  • Responsible for full set up and preparation of hot food items for outlets.
  • Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.
  • Control quality and consistency of all food served.
  • Insure that station or relevant prep list is set in a timely manner.
  • Demonstrates knowledge of all food items produced by an assigned station.
  • Handles and stores food properly and safely.
  • Produce all orders consistently, quickly, an in accordance with established quality standards.
  • Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.
  • Demonstrates knowledge of all basic techniques: saut, braise, poach, grill poele, fry, steam, etc.
  • Assists Restaurant Chef with delegation of work.
  • Dress in the full appropriate uniform at all times.
  • Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
  • Demonstrate respect for fellow associates, equipment, and customers.
  • Communicate with the supervisory after each daily shift on work tasks and their coordination.
  • Helps assist in other areas of kitchen when not busy.
  • Communicates needs for area to supervisor.
  • Takes responsibility in absence of supervisor
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
EQUIPMENT USED:
  • Mixers
  • Slicers
  • Blenders
  • ovens ranges
  • gas stoves
PHYSICAL REQUIREMENTS:

Position:
  • Standing/walking
  • Forward bend, squat, forward reach to retrieve items from cabinets
  • Repetitive forward bend of head/neck
  • Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
  • Carrying boxes/bags of food a distance of 10 feet
  • Shoulder motions below 90 degrees shoulder flexion
  • Gross grasp to hold tongs, spoons
  • Repetitive elbow motion in mid-range for chopping
  • Repetitive wrist motions through partial range for stirring and chopping
Forces:
  • boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
  • pots of food: 25-50 lbs.
  • stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad
Repetitions:
  • * Standing virtually all day (most standing is in one spot by stove)
  • * Walking: occasionally
  • * Lifting from dolly to refrigerator: 10-20 minutes 2 x day
  • * Forward flexion of head/neck: during all stirring and chopping Tasks
  • * Stirring, chopping: repetitive and very frequent


Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/V/D/F

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