Line Cook Part Time

DESCRIPTION

The line cook is responsible to ensure that food is made to the exact specifications of the establishment and the chef. Responsible for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen.

Follow specifications like portion control, presentation specifications and unique recipes. Possess an understanding and knowledge on use and maintenance of all equipment in the station.

Prepare and cook food items as required in a clean and timely manner.

EXAMPLES OF WORK

Work may include but is not limited to the following examples :

• Prepare and cook all menu items in accordance with standards established by Chef.
• Stock and maintain sufficient levels of food on the line.
• Clean and maintain stations while exercising safety and sanitation protocols.
• Ensure proper covering and storing food items according to standards and procedures so as to ensure quality and safety of food.
• Prepare food for consumers who have any food allergies or intolerances.
• Serve food in the required portion size and at the proper temperature.
• In case of any accidents or incidents, follow the proper reporting procedures to facilitate follow-up and prevention.
• Assist in the sanitation, cleaning, proper organization of the kitchen, storage areas and walk-in coolers.
• Perform standard and any extra sanitary measures including but not limited to sweeping of floors and cleaning of surfaces after each meal.
• Report any shortages and / or potential violations to manager immediately.
• Perform related duties, as assigned.

EXAMPLES OF KNOWLEDGE, SKILLS, AND A BILITIES

• Skill in food preparation and related tasks
• Knowledge of food service industry including knowledge of regulations and requirements for safe food handling and storage.
• Knowledge of proper knife handling techniques and basic cooking techniques.
• Understanding of basic food science principles.
• Ability to operate food preparation equipment.
• Ability to stand for long periods of time.

REQUIREMENTS OF THE JOB

Physical : On the job the employee must :

• Bend
• Squat
• Handle objects
• Reach above shoulder level
• Stand
• Walk
• Push / pull

Mental : On the job the employee must :

• Read / Comprehend
• Perform calculations
• Communicate Orally
• Reason and analyze

Environmental : On the job the employee :

• Is around moving machinery
• Is exposed to marked changes in temperature and / or humidity
• Is exposed to dust, fumes, gases, radiation, microwave

Must carry / lift loads of :

• Moderate (25-50 lbs)
• Heavy (over 50 lbs)

EXPERIENCE AND EDUCATION QUALIFICATIONS

The following education and experience qualifications are the minimum requirement used to admit or reject applicants for consideration.

• High school diploma or equivalent;
• One year experience in a food service environment.

Job Posted by ApplicantPro