Line Cook ("Cocinero/a de Linea")

POSITION PURPOSE

Manage all aspects of the food production for outlets, including food preparation according to the description. Adhere to sanitation practices.

ESSENTIAL RESPONSIBILITIES

• Read menu to estimate food requirements and helps Executive Chef order food from supplier or procures it from storage.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Set up station with predetermined mise en place required to service all functions.
• Practice sanitation and safety daily to ensure total guest satisfaction.
• Consult with Executive Chef daily as well as with other departments that are directly related to all functions.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• All other duties assigned by Managers and Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are both inside and outside, a job is considered inside and outside if the activities occur inside or outside in approximately equal amounts of the time. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to stand and exert well-paced mobility for up to eight (8) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• May be required to lift trays of food or food items weighing up to 50 lbs. occasionally.
• Must be able to lift to 75 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
• Must have finger dexterity to