LINE COOK

Cook

Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in restaurant and banquets by performing the following duties.

Essential Duties And Responsibilities include the following. Other duties may be assigned.

• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Cooks and tests foods being prepared by tasting, smelling, and piercing with fork to determine that it is cooked.
• Ensures that items are prepared according to recipes in a timely, efficient manner that prevents waste yet ensures quality and guest satisfaction.
• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.
• Follows proper procedures in handling food to ensure health and sanitation guidelines are met.
• Uses tools and equipment properly to ensure safety and avoid injury or damage to equipment.
• Assists in unloading trucks that arrive with supplies, storing and rotating inventory.
• Cleans work area, freezers, kitchen area and dish area to ensure proper cleanliness is maintained.

KHC Policies Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

Supervisory Responsibilities This job has no supervisory responsibilities.

Certificates, Licenses, Registrations Franchise specific certifications may be required, as well as federal/state/local food handling certifications.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; and taste or smell. The employee frequently is required to stoop, kneel, crouch, bend or twist and talk or hear. The employee is occasionally required to climb or balance and to push, pull or lift over 10 pounds. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.