Line Cook

Description Job Summary Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen workstation. Works across multiple stations including but not limited to fryer, sauté, grill soup/salad, prep, pantry.

Responsibilities

Complies with all portion sizes, quality, ingredient standards, department rules, policies and procedures. Follows recipe specifications to prepare menu items in accordance with pre-determined costs. Prepares items for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring. Cooks all food items by braising, poaching, simmering, boiling, frying, baking, roasting, stir-frying, blanching, or broiling.

Covers, dates and neatly stores and rotates all products. Requisitions items needed to produce food choices, notifies stewards as ordering needs occur. Maintains sanitary workstation. Performs other duties as assigned. Working Conditions Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

Equipment Operated Ovens Slicer Knives Professional kitchen equipment Requirements Education And Experience (E = Essential D = Desired) High school education or equivalent is required Degree from a post secondary culinary arts training program is preferred Minimum of 1 year of fast-paced food production or prep is required Previous Line Cook experience is preferred Serv.

Safe Food Handler Certificate is required within the first month of employment if not already obtained Knowledge, Skills, Abilities Interpersonal skills Written & verbal skills Professional kitchen knowledge Kitchen sanitation knowledge Knife skills Attention to detail Ability to read recipe cards and order tickets Food safety knowledge Strong hand-eye coordination Physical Requirements Bending Reading Walking Carrying 50 lbs.

Reaching Telephone Usage Hearing (Auditory) Writing Lifting 50 lbs. Sight or peripheral Vision Grasping Operating Equipment Communication (Verbal) Standing Knife handling Kitchen equipment operation