Line Cook II Position Available In Wake, North Carolina
Tallo's Job Summary: The Line Cook II position at Copper Turret involves demonstrating proficiency in kitchen stations like Fryer, Grill, Saute, and Pantry. Responsibilities include assisting with ordering, inventory, food preparation, and maintaining quality standards. With a yearly salary of $19.33, candidates should have 3-5 years of culinary experience and be able to handle physical demands such as moderate to heavy lifting.
Job Description
Job Description:
Job Description:
Job Title:
Line Cook IIReports To:
Chef de
Cuisine Department:
Copper TurretClassification:
Non-exemptGrade:
16
Supervises:
No Supervisory Responsibilities Job Summary:
A LineCook II has demonstrated high level of proficiency in all thestations in kitchen, to include but not limited to Fryer, Grill,Saute and Pantry.
Essential Functions:
Assists the Chef de Cuisine with ordering and inventory Reviews menu items, production plans, and job assignmentsnecessary to coordinate the production of all menu items Adheres to proper food handling techniques and properlybalances time use, material and equipment to avoid unnecessaryexpense and waste Receives and stores food requisitions and supplies Responsible for appropriate use of facility supplies andequipment to minimize loss, waste, and fraud Comes in contact with customers. Responds to suggestions andconcerns Prepares daily entrees/items with a team of 1-3 cooks,featuring menus approved by Chef de Cuisine and Executive Chef Performs tasks associated with Fryer, Grill, Saut–, andPantry Ensures departmental standards are met with regard to productquality and presentation Participates in all scheduled production as directed Performs various kitchen maintenance tasks such as, but notlimited to: emptying the trash, washing dishes, sweeping andmopping Assure quality, appearance and taste of all food for customerservice Limited catering activity on and off premise as necessary Assist in maintaining kitchen storage areas according toregulatory agency and departmental standards Prepare recipes as directed using traditional made from scratchpreparation methods and when necessary converted correctly Tests the temperature of food at specified intervals Assist SUNY Morrisville professors with classes or labs at theCopper Turret as needed Assist students attending classes or labs at the Copper Turretas necessary Assures the proper cooling and storage of potentially hazardousfood items. Ensure accurate labeling, dating, and rotating usingthe First In/First Out (FIFO) method for all raw and prepared foodproducts Understand how to properly use and maintain all equipmentused Reports equipment problems and problems with food and suppliesto Chef de Cuisine Maintains daily production records in accordance withdepartmental procedures Strives to reduce waste and to optimize the profitability ofthe unit Ensure quality and timeliness of food production, using batchand ala minute cooking methods to maintain quality and freshness ofproduct Meet all timelines for preparation Prepares the assigned station for service Work the service line at assigned station during the mealhours Plans for the timely and proper use of any leftover items Communicates effectively with staff Other duties as assigned
Qualities:
Ability to accept direction, instruction and constructivecriticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasksthrough to completion Successfully operate within deadlines, use creative problemsolving skills, and evaluate and adjust when necessary Adhere to Company, Department and State guidelines asdirected Predictable and reliable attendance
Education and Experience:
Associates in Culinary preferred; a minimum 3-5 years’ experiencein the Food Service industry, experienced in all types of cookingmethods, supervision, kitchen equipment and food serviceoperations; must be able to read and write with knowledge of basicmath; ServSafe certification is preferred.
Physical Conditions andDemands:
Moderate to heavy lifting, up to 50 lbs.; constantstanding, bending, and walking; exposure to temperature extremes,slippery surfaces, congested work areas, and potentially dangerousequipment, tools and machinery; exposure to various types of foodPlease note this job description is not designed to cover orcontain a comprehensive listing of activities, duties orresponsibilities that are required of the employee for this job.
Duties, responsibilities and activities may change at any time withor without notice. This job description has been approved by alllevels of management: Compensation details: 19.33-19.33 YearlySalaryPIc7b20428c00d-37820-37340730
