LINE COOK

Summary:

The Cook is responsible for preparing foods for serving, and must be able to perform all station functions in the cooking area; communicating ticket times and potential problems to the manager on duty and servers as necessary; performing all other responsibilities as directed by the business or assigned Management of which associate is capable of performing; providing the highest quality of service to customers and associates at all times. Typically reports to the Manager.

Essential Functions:

Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products

Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed. Cleans and sanitizes work stations and equipment

Practices excellent food safety and sanitation practices and complies with HACCP standards

Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables

Stocks, dates, rotates, and checks temperature of product

Audits Inventory

Other Duties as assigned

Qualifications:

Requires basic food preparation skills and knowledge of HACCP standards

Requires 0 - 1 years of closely related experience, work experience in high volume or fast casual dining restaurant environment preferred

Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Requires the ability to lift and/or move up to 50 pounds

Requires the ability to bend, twist, and stand to perform normal job functions

Frequently immerses hands in water and water diluted with chemical solutions

Frequently works with sharp knives, utensils, and hot plates

Frequently works in hot environment