Line Cook

Description

Description

A Culture of Caring; is a place where seniors choose to live and employees desire to work. Our Leading advantages include:

• State-of-the-art Facilities
• On-demand Pay
• Benefits begin after 30 days
• Low-cost lunches
• Free Membership to our gym and indoor pool
• Shift differential
• Work-life Balance
• Growth
• Competitive Wages

We spend about 2,000 hours per year at work. Why not make that time matter? For us, ‘work that matters’ is less about what you do, and more about how you do it.

The Davis Community requires that all current and new employees, including contract staff, receive an annual influenza vaccination and TB skin test unless a reasonable or disability accommodation is granted.

BASIC PURPOSE:

The Cook plans, prepares, and cooks food items to ensure the highest quality service and experience for customers in accordance with food health and safety regulations and company standards. Work may include operating a grill, oven, and/or fryer. Responsibilities include following instructions relating to timely preparation of food orders, organizing workstations, and assisting other cooks/staff as needed.

MAJOR WORK ACTIVITIES:

1. Prepares and assembles ingredients for menu items.

2. Prepares high-quality meals and food items according to company recipes.

3. Stores excess food at the correct temperature in order to avoid food spoilage.

4. Ensures that food portions and food presentation meet company standards.

5. Monitors supplies and re-orders stock as needed.

6. Ensures that cooking utensils are clean before each use.

7. Cleans and sterilizes food preparation areas.

8. Assists other cooks to ensure that food orders are completed in a timely manner.

9. Recommend ideas for specials or seasonal dishes.

10. Ensure each guest order has correct food.

11. Deliver food order to wait staff in a timely manner.

12. Efficiently resolves problems with customer orders.

13. Ensure that refrigerators and storeroom are kept tidy.

14. Ensures that food health and safety regulations are followed.

15. Assists with all aspects of the kitchen as needed included meal prep, dining service clearing and dishwashing.

16. Other duties as assigned by supervisor.

Requirements

KNOWLEDGE, SKILLS AND WORKING CONDITIONS:

· Works in a well-lighted, temperature-controlled area.

· Knowledge of various cooking techniques and methods.

· Ability to follow recipes.

· Effective communication skills and ability to work as part of a team.

· Frequent standing, stooping, walking, reaching, handling and pushing. Lifting an carrying of objects up to 50lbs.

· Minimal exposure to infectious diseases.

· Physical job demands may be subject to possible modifications to reasonably accommodate individuals with disabilities

MINIMUM QUALIFICATIONS:

Education: High School Diploma or GED

Licensure/ Certification: ServSafe food handling certification is preferred.

Experience: 3 years minimum experience in a high volume restaurant