Line Cook

Description

Job Summary

Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen work station. 

Supervisory Responsibilities

None

Responsibilities

• Complies with all portion sizes, quality, ingredient standards, department rules, policies and procedures.
• Follows recipe specifications to prepare menu items in accordance with pre-determined costs.
• Prepares items for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring.
• Cooks all food items by braising, poaching, simmering, boiling, frying, baking, roasting, stir-frying, blanching, or broiling.
• Covers, dates and neatly stores and rotates all products.
• Requisitions items needed to produce food choices, notifies stewards as ordering needs occur.
• Maintains sanitary work station.
• Performs other duties as assigned. 

Working Conditions

Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

Equipment Operated    

• Ovens
• Slicer
• Knives
• Professional kitchen equipment    

Dimensions And Motivators

• Action Oriented
• Professional Conduct
• Verbal Communication
• Teamwork 
• Patience
• Tolerance for Stress
• Attention to Detail
• Initiative
• Integrity & Trust
• Customer Service
• Listening
• Planning & Organizing

Requirements

Education And Experience (E = Essential D = Desired)

• (E) High school education or equivalent
• (D) Degree from a post secondary culinary arts training program
• (D) Previous Line Cook experience

Knowledge, Skills, Abilities

• Interpersonal skills
• Written & Verbal skills

Physical Requirements

• Bending
• Reading
• Walking
• Carrying 50 lbs.
• Reaching
• Telephone Usage
• Hearing (Auditory)
• Writing
• Lifting 50 lbs.
• Sight or peripheral vision 
• Grasping
• Operating Equipment
• Communication (Verbal) 
• Standing