Line Cook

McNamara's Line Cook

McNamara's line cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Line cooks also ensure appropriate use of facility supplies and equipment to ensure consistency and minimize loss/waste.

The essential functions include, but are not limited to the following:

• Prepare or direct preparation of food served using established production procedures and systems.
• Determine amount and type of food and supplies required using production systems; ensure availability of supplies and food or approved substitutions in adequate time for preparation; serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards; observe proper food preparation and handling techniques.
• Store food properly and safely by marking dates and items.
• Report necessary equipment repair and maintenance.
• Correctly prepare all food served following standard recipes and special diet orders; portion food for serving.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Maintain daily production records.
• Always keep work area neat and clean; clean and maintain equipment used in food preparation.
• Complete food temperature checks before service.
• Perform other work-related duties as assigned.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Prior experience in related food service positions preferred.
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures.
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
• Manual dexterity; auditory and visual skills
• Must have reasonable availability keeping in mind that most of the restaurant business is on nights and weekends.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).