Summary: Prepares food from whole product to refined dish; operates food preparation and cooking stations including equipment, may supervise personnel assigned to a cooking station. Assists, directs or personally breaks down the cooking station, ensures line is set and fully stocked with fresh ingredients prior to opening; coordinates orders; supports other cooks, as required. Ensures orders go out as requested, performs duties in a responsible manner to ensure customer satisfaction.
Essential Functions and Responsibilities: Include, but are not limited to the following:
Under supervisor and/or direction, selects and prepares a wide range of food stuff; may wash, clean and sort food, chop, grind, cut, tray or bake products; may initially mix and/or blend ingredients
Responsible for the preparation of food assigned by the Chefs within one area of responsibility
Reviews food items available daily to determine dishes to be prepared: may receive direction from Chefs on predetermined dishes
Prepares or directs the preparation of food, by washing, chopping, cutting food products and storing in appropriate sites
General preparation, sauté, warm salad prep, cold salad prep, oyster and raw/smoked fish prep, and pastry prep
Continuous upkeep of kitchen, i.e. replace lid on products after using, label and date products. Ensure products are stored properly to prevent spoilage, use ingredients in rotation; break down cooking station by storing, lockup, and labeling; may perform related duties of equipment shutdown storage and lockup.
Clean and maintain station. Clean as you go. Assist in maintaining cleanliness of time and clean according to daily/weekly/monthly schedules
Perform any other duties as requested by the Chefs or Management
Qualifications: To perform this job successfully, and individual must be able to perform each 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.
Education and/or Experience: Trade school or 2 years line cook experience in one or more areas of expertise within a commercial kitchen. Ability to assemble, prepare and cook dishes as instructed or by invention from assigned ingredients. Ability to read tickets and communicate what is required. Ability to follow kitchen systems, take directions and follow through; professional behavior; good interpersonal skills; ability to properly and safely use knives and all kitchen equipment, knowledge of food
preparation sanitation restrictions and requirements as defined by local and state laws; good personal cleanliness and hygiene.
Language Skills: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to effectively present information to other employees of the organization in one-on-one and small-group situations is required.
Mathematical Skills: Ability to add, subtract, multiply, and divide any units of measure, using whole numbers, common fractions and decimals
Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in writing, oral or diagram form.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. It requires strong physical stamina and ability to work at an effective and productive pace. Physical requirements include:
Standing (100% of time worked)
Walking (25% of time worked)
Bending, getting ingredients from storage shelves, working at a sink, leaning over a counter (66% of time worked)
Hand Manipulation (66% of time worked)
Major: cleaning
Fine: preparing food
Gross: maneuvering and carrying containers of food
Simple Grasping: slicing, prepping food, holding utensils
Power Grasping: holding and carrying pans, boxes and containers of food
Lifting and carrying up to 50 lbs. (66% of time worked)
Lifting and carrying 51-75 lbs. (up to 33% of time worked)
Reaching (66% of time worked)
Pushing/Pulling: opening doors (33% of time worked)
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Exposure to kitchen heat, steam, hot grease in pans will be encountered every day. Exposure to cold from refrigeration units will also be encountered.
