Line Cook

Primary Responsibilities /Accountabilities/ Essential Functions:

• Prepare and cook all food items according to SOP to ensure consistent quality.
• Maintain sanitation standards according to SOP and FDA/OSHA requirements.
• Prepare dishes for customers including special requests regarding food allergies or intolerances.
• Properly portion all items as dictated by SOP/Recipe guidelines.
• Restock all items as needed throughout shift.
• Return all food items not used to designated storage areas, being sure to cover/date all perishable items.
• Control food waste, loss, and usage per SOP.
• Actively seek ways to reduce food costs and waste.
• Follow proper reporting procedures for accidents/incidents following GCU/OSHA guidelines.
• May need to assist in other kitchen/restaurant areas as needed and requested.
• Other duties as assigned.

Equipment Used and Responsibility

• Demonstrated knowledge of food and catering trends, quality, production, sanitation, and food cost controls.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Promote positive relationships in communication and cooperation with all coworkers and guests.
• Ability to learn the structure and function of all kitchen stations and departments, facilities, rooms, activities, services, and hours of operation.
• Ability to prepare and present food according to SOP/Recipe guidelines.
• Ability to consistently perform during scheduled work hours.
• Demonstrated ability to manage multiple tasks in preparation of food, ensuring that all food is prepared according to quality procedures.
• Ability to troubleshoot and identify potential problems/issues especially during high volume/demand.
• Proficient verbal and written communication skills.
• Ability to learn and follow all safety, emergency, and accident prevention procedures.
• Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.

Supervisory Responsibilities

None.

Experience/ Education

• High school diploma or GED equivalent required.
• Minimum one year experience; prefer 3 years’ experience in high volume/demand hospitality venue.
• Must be able to have flexible schedule which may include early morning, evenings, weekends, and holidays as needed; rotating schedule will apply.
• Must be able to obtain Maricopa County Food Handler’s Card at one’s own expense prior to beginning of employment.
• Must have work authorization documents for United States
• Must be able to speak, read and write English fluently.
• Must successfully pass a background check.

Physical Requirements:

• Sitting:      1-2 hours a day
• Standing:  6-7 hours a day
• Walking:   6-7 hours a day
• Lifting:      Frequently
• Carrying:   Frequently
• Pushing:    Frequently
• Bending:   Occasionally
• Squatting: Occasionally
• Kneeling:     Occasionally
• Climbing:    Rarely
• Reaching:    Occasionally
• Grasping:     Frequently
• Fine Eye to Hand Coordination:  Continuously
• Driving:       Rarely
• Work Environment:  Office building on site.  Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.