Job Description
Pantry/Line Cook Department/Division:
Kitchen Reports To:
Executive Chef/Sous Chef FLSA Status:
Non-Exempt (Hourly) Purpose for the Position:
To assist workers engaged in preparing foods for restaurant and club. Essential Responsibilities:
1. Washes, peels, cuts, and seeds vegetables and fruits. 2. Cleans, cuts, and grinds meats, poultry, and seafood. 3. Dips food items in crumbs, flour, and batter to bread them. 4. Stirs and strains soups and sauces. 5. Weighs and measures designated ingredients. 6. Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator. 7. Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. 8. Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses-out garbage containers. 9. Distributes supplies, utensils, and portable equipment using hand truck. 10. Maintains sanitary regulations of food temperatures. 11. Prepares and organizes the pantry section. 12. Prepares all cold sauces, dressings, salads, and desserts for customer service, salad bar, buffets, banquets, and tableside service. 13. Prepares all orders as turned in by wait staff to ensure all orders are cooked quickly and according to order. Ensures that food leaves the kitchen in peek condition. 14. Exhibits flexible work skills that include banquet, line prep, and garnishing. 15. Rotates all products. 16. Maintains high standard of personal hygiene in compliance with state, county, and company policy. 17. Prepares all items needed by other kitchen departments including garnishes and vegetables. 18. Aids chefs and cooks with production of all food and banquets. 19. Learns menus, recipes, preparations and presentation. 20. Ensures that all food is stored in proper containers and at proper storage and holding temperatures. 21. Cooks only sufficient food in advance to cover expected business volume and to maintain quality. 22. Prepares all food for next shift and for the following day as required and directed by Supervisor. 23. Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 24. Must be able to "prep" food products using standardized food preparation techniques such as those taught at Culinary Institute of America. 25. Must be able to visibly recognize "condition" of food and cooking temperatures. 26. Reports to work for scheduled shift, on time and in uniform in accordance with company policy. 27. Knows and complies with all company policies and procedures pertaining to this position and its duties. 28. Takes the initiative to greet members in a friendly and courteous manner. 29. Performs other related duties as required. Skills and Abilities:
¨ Skillfully use handtools or machines needed for your work. ¨ Read recipes of the items to be prepared. ¨ Measure, cut, or otherwise work on materials or objects with great precision. ¨ Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. ¨ Picture what the finished product will look like. ¨ Accept responsibility for the accuracy of the work as it is turned out. Physical Demands:
Ability to exert up to 50 pounds of force frequently (bags of onions, crates of lettuce, etc.) Ability to frequently lift 10-50 lbs., carry, push, or pull, or otherwise move objects Ability to frequently stand for brief periods of time Ability to bend, lift items of 40 lbs., walk, stoop, bend and reach above head frequently Ability to transport food and cooking utensils with food products, weighing as much as 10 pounds Environmental Conditions:
Inside:
Protection from weather conditions but not necessarily from temperature changes. Must be able to withstand temperatures of 100¯F. Job Type:
Full-time Pay:
From $17.00 per hour Benefits:
Dental insurance Employee discount Flexible schedule Health insurance Paid time off Referral program Vision insurance Work Location:
In person
