Line Cook

Job Description

Job Description

BASIC PURPOSE:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

1. Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)

1. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)

1. Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)

1. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)

1. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)

1. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)

NON-ESSENTIAL FUNCTIONS: (5%)

1. Assist in prep work of vegetables and condiments as required for the next shift. (2%)

Knowledge and Skills:

Education: High School education or equivalent experience

Experience: Minimum one year food service or related work

Skills and Abilities:

Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Personnel Issues:

1. Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.

1. Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.

1. Report any unusual occurrences and/or request to the immediate supervisor/MOD

1. Read and abide by all the regulations and rules of conduct stated in the employee handbook

No. Of employees supervised: Zero

Travel required: None.

Hours Required: Forty to fifty hours over a five day period; scheduled days and times may vary based on need.

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

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Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.

____ No lifting/Pushing/Pulling/Carrying Required

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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often

Regular bending to lift items and supplies. No kneeling.

_____ No Bending/Kneeling required

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Mobility Describe the type(s) of mobility required to include distances and % of time involved

Regularly moves around the kitchen.

____ Stationary Position

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Continuous Standing Describe the reasons to include time period and frequency

To complete a task, may be stationary for short period of time.

____ No Continuous Standing Required

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Climbing Stairs: Up to approx. ___steps__% of ___

Climbing Ladders: Up to approx. ____feet____% of _________

__X__ No Climbing Required

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Driving Describe type of vehicle, distances, % of time involved and frequency

__X__ No Driving Required

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Work Environment Inside: 100 % of 8-hour shift

Work Environment Outside: ____% of _______

Describe any abnormal temperature exposures:

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ENVIRONMENT

Physical Job Requirements

(for essential functions only)

===============================================================

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Hearing: ____ Critical ____ Moderate _ X___ Minimal

Explain: Need to hear equipment timers and communicate with other staff

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Vision: ____ Critical __X__ Moderate ____ Minimal

Explain: Check quality and portions of food.

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Speech: _____ Critical ____ Moderate __X__ Minimal

Explain: Communicate with kitchen staff

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Literacy: _____ Critical __X__ Moderate ____ Minimal

Explain: To read recipe cards and procedures

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Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling

____ No Chemicals/Agents Used.

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Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes

Approx. _100_% of _8 hour shift_____

(Time period)

____ None Required.

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Equipment Operation List type of equipment and frequency of use.

Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%

_____ None Required.

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Other Considerations

____ None.

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Additional Information