The Erie Hotel and Restaurant Job Description Job Title:

Line Cook Reports To:

Kitchen Manager FLSA Status:

Non-Exempt Summary:

Prepares and handles food by performing the following duties. Duties and Responsibilities include the following. Other duties may be assigned. 1. Preps food according to the designated station's prep list.

• 2. Prepares all menu items in accordance with recipe guidelines and par levels.
• 3. Executes all kitchen orders according to recipe specifications.
• 4. Prepares all ingredients needed for designated stations daily and follows the kitchen manager's prep and par lists.
• 5. Follows all portion and quality standards.
• 6. Maintains and stocks designated stations, freezers, refrigerators, and store room with food products daily.
• 7. Follows proper rotation system and notifies chef of any discrepancies or shortages.
• 8. Labels and dates all food products in storage and refrigeration areas appropriately.
• 9. Ensures all products are stored or disposed of properly at the end of the night.
• 10. Cleans food preparation equipment and work areas according to health and safety guidelines by cleaning counters or tables.
• 11. Adheres to all restaurant policies and procedures paying special attention to health and/or safety requirements communicates any concerns to management.
• 12. Communicates with servers in a professional manner regarding customer service.
• 13. Performs all closing duties of the kitchen daily as determined by the kitchen manager.
• 14. Performs other duties as directed.

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Essential Function Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Equipment:

Slicer Food processor Knives Can opener Fryer Mixer Flat top Salamander Oven Steam table Stove Charbroil Grill Heating window

Knowledge, Skills, and Other Abilities:

Time management skills Professionalism The ability to multi-task Cooking skills Knowledge of safety guidelines when handling kitchen equipment and utensils

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to sit, climb or balance, and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold (non-weather), extreme heat (non-weather), and risk of electrical shock. The noise level in the work environment is usually moderate.

Job Types:

Part-time, Full-time Pay:

From $18.00 per hour

Benefits:

401(k) 401(k) matching Employee discount

Shift:

10 hour shift Day shift Evening shift

Experience:

Kitchen:

1 year (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person