Line Cook

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The Line Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. Produces small to large batch goods using advanced and full range of classical cooking techniques.
Responsible for the preparation of food for residents in a Senior Living / Healthcare environment. Standardized recipes to achieve proper quantities and consistent high quality. Maintain a high standard of sanitation within the department and ensure requirements are met in accordance with organization standards as well as federal, state, and local regulation.

ESSENTIAL RESPONSIBILITIES: 

Food preparation

• Prepares and cooks to order foods that may require short to mid-level preparation time.
• May prepare food and serve customers at an a la carte and may operate a grill station.
• Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other food products for consumption in eating establishments.
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• Attends all allergy and foodborne illness in-service training and applies principles of food safety to food preparation and sanitation practices.
• Receive inventory, move, and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• May produce some batch goods using basic cooking technique.
• Take and record temperatures and correct temperature discrepancies.

• Prepare all necessary foods for meal according to production sheets.
• Complete all prep items according to prep sheet.
• Plate food as ordered with attention to appearance and garnish.

• Produces small to large batch goods using advanced and full range of classical cooking techniques.
• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Typically performs fast food cooking duties in preparing food items to be served to customers.

Cleaning, Storage and Sanitation

• Clean and sanitize workstations and equipment and must follow all regulatory rules and procedures.
• Assist with set ups.  Break down and clean up serving lines and other food areas.
• Properly record and label, with appropriate dates and store properly.

Safety and Risk Management

• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.

EDUCATION AND WORK EXPERIENCE:

Required Degree:  High school diploma

Certificate(s):

• Current Food Handler’s Permit is required.
• Training in Servsafe is beneficial.
• State sanitation certificate.

Experience: 

• Desired is 3-4 years of related and advanced food service and cooking experience.
• Experience with basic operation of kitchen equipment is preferred.
• Intermediate to advanced knife experience.

KNOWLEDGE, SKILLS AND ABILITY:

• Extensive working knowledge of a kitchen environment and food preparation.
• Must be able to communicate effectively (verbal and written, English) with residents and staff.
• Must be able to read and understand written instructions and follow safety practices and ability to read and follow a recipe unsupervised.
• Ability to use basic functions of a computer.
• Must be cordial and congenial with residents.
• Must be dependable, detail oriented, organi