Line cook

Position Summary Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards while following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Responsibilities Preparing or directing preparation of food served using established production procedures and systems Determining amount and type of food and supplies required using par levels production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation (ensuring proper presentation for serving food) Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques Storing food properly and safely by marking dates and items Reporting necessary equipment repair and maintenance Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved Maintaining daily production records Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation; performing cleaning duties as stated in kitchen systems and schedule Completing food temperature checks before service Performing other work-related duties as assigned Washing of kitchen wares - all wares including equipment are cleaned properly at the end of use Skills A high school diploma or equivalent preferred Must be 15 years of age 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 Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less Manual dexterity; auditory and visual skills #J-18808-Ljbffr