Job description
Summary/Objective
The culinary specialist (line cook) is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. THE COOK WE HIRE WILL BE EXPECTED TO LEARN/WORK THE EGG STATION. Keeping their station stocked through out the breakfast/lunch service and maintaining a clean workspace: clean knifes, clean cutting boards, and clean towels with sanitation buckets. Collaborating with fellow Culinary team members to clean the kitchen: such as but not limited to the drains the walk-in fridge/ freezer, and the fridges on the line.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Prepares or directs preparation of food served using established production procedures and systems.
Determines amount and type of food and supplies required using production systems.
Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
Sets steam table; serves or ensures proper serving of food for dining room.
Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
Stores food properly and safely, marking the date and item.
Reports necessary equipment repair and maintenance to supervisor.
Correctly prepares all food served following standard recipes and special diet orders.
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
Apportions food for serving.
Maintains daily production records.
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
Completes food temperature checks before service.
Participates in daily cleaning duties of the kitchen in collaboration with the fellow culinary team
Ensures that food comes out simultaneously, in high quality and in a timely fashion.
Maintain a positive and professional approach with team members and guests.Competencies
Collaboration Skills.
Customer/Client Focus.
Stress Management/Composure.
Multi-Task OrientedSupervisory ResponsibilityThis position has no supervisory responsibilities.
Work Environment
This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Position Type/Expected Hours of Work
This is a full-time position. Requires long shifts and frequent weekend work.
Travel
No travel is expected for this position.
Required Education and Experience
Prior experience in a related food service position.Preferred Education and Experience
A high school diploma or GED.
Other Duties
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, responsibilities and activities may change at any time with or without notice.
Job Type: Full-time
Pay: $18 - $22.50 per hour
Expected hours: 30 – 40 per week
Benefits:
401(k)
Referral program
Shift:
8 hour shift
Day shift
Experience:
Cooking: 1 year (Preferred)
Restaurant Experience: 1 year (Preferred)
Work Location: In person
