Line Cook

Line Cook Akron, OH Description

MUST BE AVALIABLE TO WORK WEEKENDS

(FRIDAY, SATURDAY, AND SUNDAY)

AND WORK NIGHTS AS WELL

Job Summary Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen work station. Supervisory Responsibilities None 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 Dimensions And Motivators Action Oriented Professional Conduct Verbal Communication Teamwork Patience Tolerance for Stress Attention to Detail Initiative Integrity & Trust Customer Service Listening Planning & Organizing 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 Previous Line Cook experience is preferred Knowledge, Skills, Abilities Interpersonal skills Written & Verbal skills 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