Line Cook ($18 hourly)

Line Cook

The Line Cook is responsible for cooking and plating all food orders in an efficient, healthful, and attractive manner. The Line Cook will have a deep commitment to the mission of The Salvation Army, which will be evident in his or her professional life and the manner in which he or she represents The Salvation Army Ray and Joan Kroc Corps Community Center in the community.

Minimum Required Qualifications:

• High School Diploma or GED.
• Current Food Handlers Permit.
• Two years of food preparation and cooking experience and able to read and understand recipes.

Any equivalent combination of training and experience which provides the required knowledge, skills and abilities will be accepted.

Preferred Requirements:

• Certificate of Culinary training or apprenticeship.
• Basic culinary coursework or equivalent experience.

Essential Functions:

• Prepare menu items following recipes and yield guidelines, according to Supervisor and department standards.
• Be aware of any shortages and make arrangements before the items run out.
• Ensure that all food is handled and cooked in a wholesome, sanitary manner. Ensure that excess items are utilized efficiently.
• Maintain kitchen and supply room in a sanitary and organized fashion and strictly abide by State sanitation/health regulations and department requirements.
• Maintain proper storage procedures as specified by Health Department and department requirements.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Follow plate presentation specifications as directed by the Supervisor. Ensure wait help are informed of items and amount of available menu specials throughout the meal period.
• Assist in Kitchen inventory and ordering. Order the weekly supplies as directed by the Supervisor and ensure that supplies are received and stored correctly.
• Observe correct and safe usage and care of all machinery in the kitchen. Document any maintenance needs and submit to the Supervisor.
• Ensure that all opening, closing and side work duties are completed to Supervisor's standard before signing out.
• Inform Supervisor of any kitchen problems.
• Make recommendations to the Supervisor regarding menu, recipes procedures, food supply, quality. sanitation, etc.
• Maintain and promotes a team environment at all times.

• Follow and ensure adherence to The Salvation Army Policies and Procedures.
• Maintain the Code of Ethics policy, which has been established for the Kroc Center Hawaii.
• Attend staff meetings and other administrative meetings.
• Maintain regular and punctual work attendance.
• Perform other duties as assigned.

Description of Work Environment:

The position requires that individuals are able to function in close quarters during busy periods, lift heavy objects and work near hot ovens and grills.

Equipment Needs:

Major kitchen equipment, including stoves, refrigeration, slicer, knives, dish washing machine, deep fryer, broiler, steamer, food processor, mixer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

Additional equipment used includes general office equipment such as computers, photocopiers, scanners, printers, fax machines, telephone, cell, PDA, and 10-key calculator.

Certificates, Licenses & Other Requirements:

TB Clearance

Food Handlers Certificate

Valid driver's license and insured transportation.

On an annual basis, employees are required to participate in The Salvation Army's Fleet Safety Program.

Clearances:

The candidate chosen for this position will be required to pass a criminal history information check. Conviction of a crime will not automatically preclude employment. The circumstances involved in the conviction(s) will be considered.