Line Cook

Job Description

Job Description

JOB SUMMARY/PURPOSE:

Works in conjunction with Executive Chef/Unit Chef and Kitchen staff to ensure kitchen is run effectively through proper organization and cooking of menu items, assuring all prepared food meets proper specifications and food safety standards. Ultimately responsible for product meeting needs of customers. Qualified cook/team member must be eager to work, take pride in work, show attention to detail, and have good common sense.

PRINCIPAL RESPONSIBILITIES:

1. Organize all material needed to properly prepare for meal period.
2. Able to read, understand and execute recipes to standard.
3. Check with Supervisor for special instructions or special orders.
4. Assist with the preparation of party menus and buffet items.
5. Have a working knowledge of food safety regulations and procedures and adhere to all State, Federal & Court Food Handling Guidelines.
6. Able to adhere to established ticket time stands on all a-la-carte items.
7. Have a working knowledge of all kitchen equipment, utensils and other appropriate uses.
8. Stock working area with necessary items.
9. Weigh and measure designated ingredients.
10. Must know how to properly sauté, grill, broil and bake foods.
11. Wash, peel, cut, and seed vegetables and fruits.
12. Clean, cut, and grind meats, poultry, and seafood.
13. Dip food items in crumbs, flour, and batter to bread them.
14. Stir and strain soups and sauces.
15. Carry pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
16. Store foods in designated areas.
17. Rotate, label and date all food items.
18. Inventory all items at end of shift.
19. Fill in appropriate par levels on inventory sheet.
20. Report any shortage of food or food related items to Supervisor.
21. Distribute supplies, utensils, and portable equipment.
22. Report any malfunction of equipment to Supervisor.
23. Keep work area clean and sanitary.
24. Assist kitchen staff with all duties.
25. Must be able to communicate effectively with wait staff & management.
26. Mentor new and less experienced kitchen staff.

MINIMUM EDUCATION:

High School or GED

EXPERIENCE:

Proficient knife skills, experienced at reading and preparing recipes, 1-3 years as cook in busy restaurant and ability to guide others in the preparation of food and service to customers.

COMPUTER SKILLS:

Ability to use computers & POS.

EQUIPMENT USED:

Standard Industry commercial kitchen equipment.

WORKING ENVIRONMENT:

Fast-paced, hectic kitchen with extreme temperatures; long hours and tense conditions caused by volume of business (often sporadic); must be able to follow set procedures as well as make last minute changes to accommodate kitchen needs. Will work around equipment and other items that will need extreme caution.

COMMUNICATION REQUIREMENTS :

Active listening skills and ability to articulate information both verbally and in writing. Ability to get along well with others.

PHYSICAL REQUIREMENTS:

Normal speech, hearing, and vision. Reaching, lifting of 50 pounds (more with assistance). Walking and standing for extended periods of time.

SAFETY:

Follow all FGCC safety programs, safety guidelines, policies and procedures. Wear, use and enforce all FGCC personal protection equipment (PPE) as needed on specific jobs and tasks.

Be aware of chemical safety and be familiar with all pertinent Safety Data Sheets (SDS) of chemicals which are used in the workplace.

Follow all FGCC safety rules including all local, state and federal regulations as they pertain to work at FGCC.

OTHER REQUIREMENTS:

Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations.