Line Cook

POSITION SUMMARY

Performs all duties in all areas of the kitchen including cooking, preparing and/or serving food as ordered complying with all applicable sanitation, health, and personal quality and hygiene standards. Follows established food production programs and procedures. Ensures appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING: Set up, stock and organize workstation at the beginning of the day. Thaw, cut and prepare food items. Portions food items and stores them in proper containers. Sets levels for production of food items. Checks stock levels in coolers for sufficient stock. Use knives, measuring ladles, scoop, scale, can opener, kitchen scissors or other kitchen equipment including, without limitations, slicer/mixer, skillets, steamers, and other tools or utensils. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Organize items for sautéing, blending, cooking in ovens, grilling, frying in fryers, pasta cookers and steamers to insure accuracy of items ordered. Prepare broiled, baked, grilled, steamed, sautéed, blended, and fried items using recipes. Use sauté pans, stockpots, grill, stove, ovens and fryers. Knows cooking times for all items to insure correct doneness. Completing food temperature checks before serving. Prepare menu items, assuring proper plate presentation and garnish of each plate. Maintain proper food storage temperatures and rotation, using FIFO Method. Storing food properly and safely by marking dates and items. Clean and sanitize workstation during the day and at the end of the day. Identify food items, produce, meats, cheeses, sauces, and prepared food. Perform side duties including cleaning ovens, steamer, tilt skillets, slicers, mixer, hoods, filters and other line equipment, washing floors, organizing and cleaning storerooms, and food production duties. Handle multiple priorities, works under stress and exercises good judgment when dealing with guest situations and complaints. Correctly sets up, operates, breaks down and cleans all equipment. Comply with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques. Follow sanitary practices for general cleanliness and maintenance of Kitchen area. Report necessary equipment repair and maintenance. Maintain a well-groomed appearance and wears proper attire, according to the dress code. Maintaining daily production records. Performing other work-related duties as assigned MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) High School diploma preferred; one year related work experience. Prior experience in related food service positions required Moderate reading and writing skills; ability to follow written and oral instructions and procedures Promotes positive public relations with guests 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

LANGUAGE ABILITY

Ability to speak, read, and write English. Have the ability to effectively relate to managers and co-workers.

MATH ABILITY

Ability to apply basic mathematical concepts and use a calculator.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, and other software.

SUPERVISORY RESPONSIBILITIES

As assigned.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be perform by an employee to successfully implement the essential functions of this position. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reach, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud. #J-18808-Ljbffr Apsilon Hotels, LLC