Temporary Line Cook

Job Title: Line Cook
Location: The Village
Reports to: Food Services Manager
Schedule: Saturday-Wednesday, 6:00 am-2:30 pm
Status: Full-Time, Temporary Assignment
Benefits: Medical, Dental, Vision, Retirement Planning (403b), Employee Assistant Program (EAP), etc.

SUMMARY

The Line Cook is responsible for executing all preparation and cooking of the menu each day, serving that food at meal times as well as responsible for delivery and serving of meals to other sites. In addition to cooking, the Line Cook contributes to the responsibilities of maintaining the cleaning and inventory of the kitchen with all other staff. Line Cooks must be available to work on weekends (including Saturday and Sunday) and holidays.

ESSENTIAL DUTIES & QUALIFICATIONS1.

1. Prepares and serves all menu items using established departmental policies and procedures
2. Assures presentation of all menu items adheres to established standards
3. Assures menu items are prepared in sufficient quantities to satisfy volumes
4. Efficiently handle produce and other perishables to minimize spoilage and waste
5. Prepares and presents all food in accordance within city, county, state and federal regulatory guidelines for a Food Service facility
6. Serves food during the service window in a friendly and efficient manner
7. Serves food in proper pre-determined portion sizes
8. Serves food that is the correct serving temperature and quality
9. Sets up, maintains and breaks down serving table/line if available
10. Receives and stores deliveries
11. Cleans kitchen and/or cafeteria including serving area continually
12. Maintains cleanliness of food storage and refrigeration areas
13. Maintains appearance of all equipment and serving counters
14. Disposed of expired or near expiry products
15. Deliver meals and/or pick up equipment
16. Load and unload meal containers and other freight as assigned
17. Properly secure loads for safe transport and to prevent damage
18. Regularly checks Agency related email, text and voicemail to stay up to date and in communication with other departments

QUALIFICATIONS1.

1. High School Diploma or equivalent
2. Minimum three years working in a high volume commercial kitchen/catering operation.
3. Current, valid California driver's license with an acceptable driving record and reliable vehicle
4. Able to transport food in your vehicle
5. Able to drive for pick- ups and deliveries
6. Able to read, speak, and understand directions in English
7. Able to take direction and assist with meal planning and/or preparation for 500+ meals daily according to schedule
8. Must be able to work weekends and holidays as necessary
9. Able to maintain a pleasant attiude and a customer-service orientation at all times
10. Must have California Food handler's Certificate
11. Culinary school or career development cooking school is a bonus but not required.
12. May need to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less on an intermittent basis.

WORK ENVIRONMENT

1. Mostly commercial kitchen environment
2. May necessitate working in busy and loud environments.
3. May be exposed to elements like cold, heat, dust, noise and odor.
4. May need to bend, stood, and stand throughout the day
5. Will be required to stand for long periods of time

RESPONSIBILITIES COMMON TO ALL AGENCY EMPLOYEES

1. Maintain a safe work environment and confidentiality at all times
2. Be proactive, creative, and flexible in determining, evaluating, researching, and resolving issues
3. Organize and prioritize multiple activities to meet all external and internal deadlines
4. Maintain a professional demeanor that reflects positively on the agency
5. Demonstrate respect and courtesy toward others
6. Able to thrive in a work environment emphasizing teamwork and collaboration
7. Respond in a timely manner in all aspects of communication
8. Work with minimum supervision
9. Perform other duties as assigned