JOB DESCRIPTION

Line Cook

SUMMARY:

This position supports the kitchen by producing breakfast entrees, sandwiches, salads, pizzas, dinner entrees, and other foods for the guests and employees of our restaurant.  

REQUIREMENTS:

Education:   Preferred: High School Diploma or Equivalent

Experience:   Prep, line, or the equivalent experience at full service restaurant.      

Skills:

• Culinary skills
• Clear communication skills
• Understanding of basic food safety laws
• Ability to follow recipes
• Teamwork/collaboration skills
• Flexibility
• Stress management/composure
• Positive personal behavior

Physical: 

• Able to see and hear within normal standards with corrective devices if necessary.         
• Sitting, standing, reaching, lifting, bending, kneeling, stooping, climbing
• Pulling and pushing items weighing up to 50 pounds
• Manual dexterity

Mental: 

• Read write, and speak English, basic math skills, work under pressure

WORKING CONDITIONS:

This person will work in a kitchen atmosphere, which is a semi hazardous environment with moderate to heavy noise. Hazards include hot surfaces, slippery floors, sharp knives and objects, heavy lifting, hot liquids, kitchen equipment including slicers, processors, and mixers.  The employee is exposed to heat, steam, fire and noise.           

The working hours are dependent on the weekly schedule established by the Kitchen Manager of a seven-day-per-week restaurant. 

This position is a variable position, and there is no guarantee for a specific number of hours per week for the employee.

DUTIES AND TASKS:       

1.    Prepares food in a professional kitchen environment.

2.    Grills, frys, bakes and prepare all foods of the restaurant

3.    May be responsible for packaging food orders4.    Prepares food using established production procedures and systems

5.    Determines amount and type of food and supplies required using production systems

6.    Ensures availability of supplies and food or approved substitutions in adequate time for preparation.

7.    Sets station; serves or ensures proper serving of food.

8.    Complies with established sanitary standards, personal hygiene and health standards.

9.    Observes proper food preparation and handling techniques.

10. Stores food properly and safely, marking the date and item.

11. Reports necessary equipment repair and maintenance to supervisor.

12. Correctly prepares all food served following standards recipes.

13. Plans food production to coordinate with meal serving hours so that excellence, quality,  temperature and appearance of food are preserved.

14. Apportions food for serving.

15. Maintains daily production records.

16. Keeps work area clean; cleans and maintains equipment used.

17. Completes food temperature checks before service.

REPORTING RELATIONSHIPS:

The Line Cook reports to the Kitchen Manager, Assistant Kitchen Manager or Corporate Chef.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties and responsibilities may change at any time with or without notice.

The Line Cook is also governed by the rules outlined in the Employee Manual as to the overall conduct and behavior expected for all employees.