Line Cook

Café CookPrepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen workstation. Works across multiple stations including but not limited to fryer, sauté, grill soup/salad, prep, pantry.ResponsibilitiesComplies 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 workstation.Performs other duties as assigned.Working ConditionsWorks in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.Equipment OperatedOvensSlicerKnivesProfessional kitchen equipmentRequirementsEducation And Experience (E = Essential D = Desired)High school education or equivalent is requiredDegree from a post secondary culinary arts training program is preferredMinimum of 1 year of fast-paced food production or prep is requiredPrevious Line Cook experience is preferredServSafe Food Handler Certificate is required within the first month of employment if not already obtainedKnowledge, Skills, AbilitiesInterpersonal skillsWritten & verbal skillsProfessional kitchen knowledgeKitchen sanitation knowledgeKnife skillsAttention to detailAbility to read recipe cards and order ticketsFood safety knowledgeStrong hand-eye coordinationPhysical RequirementsBendingReadingWalkingCarrying 50 lbs.ReachingTelephone UsageHearing (Auditory)WritingLifting 50 lbs.Sight or peripheral VisionGraspingOperating EquipmentCommunication (Verbal)StandingKnife handlingKitchen equipment operation