Line Cook

Caf Cook

Prepares, cooks, garnishes, and plates products served in the Caf. Responsible for maintaining sanitary kitchen work station.

Responsibilities

• Complies 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 Conditions

Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

Equipment Operated

• Ovens
• Slicer
• Knives
• Professional kitchen equipment

Requirements

Education And Experience (E = Essential D = Desired)

• High school education or equivalent is required
• Degree/Certificate from a culinary arts training program is desired
• Previous Line Cook experience is desired
• Previous food handling/prep experience is desired
• ServSafe Certification for Food Handler is desired

Knowledge, Skills, Abilities

• Interpersonal skills
• Written & Verbal skills
• Food handling skills
• Strong attention to detail
• Basic kitchen knowledge
• Knowledge of kitchen sanitation practices
• Food safety knowledge

Physical Requirements

• Bending
• Reading
• Walking
• Carrying 50 lbs.
• Reaching
• Hearing (Auditory)
• Writing
• Lifting 50 lbs.
• Sight or peripheral Vision
• Grasping
• Operating Equipment
• Communication (Verbal)
• Standing
• Knife handling