LINE COOK

Position Summary:
The Line Cook will prepare a large portion of the food that comes out of the cafeteria.  The Line Cook will be assigned the task of preparing the food in a specific area or along the line in an employee cafeteria such as the vegetable prep area and/or the grill.  

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:
•    Help set up the whole kitchen prior to a cafeteria opening.
•    Set up a station by bringing all containers of necessary food items to that point in the line.
•    Cook specific portion of each plated meal as assigned by the supervisor and based on menu.
•    Assist with cutting, marinating and pre-cooking foods.
•    Keep pace with other cooks on the line so that all food is ready for each plate at the same time.
•    Assemble dishes and provide garnishment.
•    Plate food in an attractive manner to maximize customers enjoyment.
•    Maintain sanitary condition and organization in the kitchen.
•    Wrap unused items and stores in proper areas at the end of a shift and shuts off all equipment at the station.
•    Clean and sanitize the work area using approved washing and sanitation methods.
•    Participate in cleaning the rest of the kitchen before the cafeteria closure.
•    Assist department with inventory for order preparation, as needed.
•    Assist with shipment and receiving of food orders from vendors following established protocols.
•    Avoid gossip and hearsay to ensure a professional work environment by reporting issues to the supervisor. 
•    Follow approved organizational policies, procedures, rules, and regulations. 
•    Perform other duties as assigned.

Physical Demands:
While performing the duties of this job, the employee regularly is required to sit; use hands to reach and grasp objects; reach with hands and arms; and talk or hear. The employee frequently is required to stand and walk. The employee occasionally is required to stand; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment:
Work is generally performed in an office with moderate noise level. Extended hours and irregular shifts may be required.
 

Minimum Qualifications:
•    High School Diploma or General Equivalency Diploma. 
•    Two years’ practical experience as a Line Cook.
•    Certificate in culinary arts or related area from a vocational or technical school preferred.
•    Must possess a valid Navajo Nation Food Handlers Permit during tenure of employment.
•    Must be able to successfully pass the Employee Health Program requirements and background investigation.

Knowledge, Abilities, Skills, and Certifications:
•    Knowledge of standard cooking, baking, and grilling techniques.
•    Possess excellent communication skills. 
•    Ability to work cooperatively and efficiently in a team environment.
•    Ability to perform calmly under pressure. 
•    Ability to use critical thinking and reasoning skills to solve problems quickly.
•    Ability to manage time effectively.
•    Ability to understand and follow written and verbal direction explicitly and ask question for clarity when necessary.
•    Ability to learn new recipes and new procedures rapidly.
•    Possess strong mathematical skills.
•    Ability to stay up-to date on changes in state and country sanitation requirements. 
•    Ability to manage material resources well and place new orders soon enough to prevent running out supplies.
•    Ability to monitor personal performance and make improvements where needed.