Line Cook

SUMMARY OF POSITION

Prepares menu items according to company policies, procedures, programs, and performance standards.   Performs all duties to maximize guest satisfaction and a quality work environment as directed by Food Production Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
• Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
• Stocks and rotates products on cooking line.
• Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
• Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.

PHYSICAL REQUIREMENTS:

• Continuous standing
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
• Must have high level of mobility/flexibility in space provided
• Must be able to fit through openings 30" wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Lifting up to 50 pounds for a distance up to 30 feet

SUPERVISION RECEIVED:

Receives direction and training from the Food Production Manager as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

Basic skills such as sanitation, safety, and customer service can be taught through inhouse training.

EXPERIENCE REQUIRED:

None