Line Cook

Line Cook 505 W Chocolate Ave, Hershey, PA 17033 $18

• $20 an hour
• Part-time, Seasonal, Full-time $18
• $20 an hour

•

Part-time, Seasonal, Full-time Position:

Line Cook Reports To:

Executive Chef

COMPANY OVERVIEW

Hidden Still Spirits, started in 2014, has become the largest producer of PA craft straight bourbon whiskey. We are proud to say we are exactly that and then some, because of our dedication to grain-to-glass and quality premium products. Our goal is to also become a trend setter in the restaurant industry offering exceptional experiences through genuine hospitality and quality food service to our guests. The company is recognized by owners, investors, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each team member, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.

JOB SUMMARY

Cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for plates. Also maintains a safe and sanitary work environment and equipment.

ESSENTIAL JOB FUNCTION

Inspect, clean and maintain food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperatures by regulation the temperature of ovens, broilers, grills, fryers, rosters and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, dating marking with used by date and rotating stock using FIFO. Labels all items that are not in their original containers using common name. Knows and complies consistently with recipes, portions sizes, cooking methods, and quality standards. Responsible for the quality of products produced and served. Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. Safely handles, stores and rotates all food products and supplies according to food code and/or standard operating policies and procedures. Turn of stir food to ensure even cooking Season and cook food according to recipes and experience Bake, roast, broil and steam meat, fish, vegetables and other foods. Weigh, measure and mix ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange and garnish food according to recipe specifications and provide to servers. Observe and test food to determine if it has been cooked sufficiently or to the requested temperature using methods such as probing for temperature, tasting, smelling and piercing with utensils to view color. Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service or for sandwiches Assists in food prep assignments during off-peak periods or as needed. Logs food waste, loss, usage and assists with separating any recalled items. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen. Attend all scheduled team member meetings and offers suggestions for improvement Coordinate with and assist fellow team members to meet guests' needs and support the operation of the restaurant Fill-in for fellow team members where needed to ensure guest service standards and efficient operations. Perform other duties as assigned, requested or deemed necessary by management.

DESIRED SKILLS AND QUALIFICATIONS

Education:

High school education or equivalent experience. Culinary certificate or degree preferred.

Experience:

Six months

• 1 year in a food/beverage services environment or establishment.

Skills and Abilities:

Strong knowledge of operating industrial sized ovens and cooking ranges. Possesses knowledge of preparing different types of cuisines, relishes, soups and salads. Has a basic understanding of professional cooking and knife handling skills. Understands and is knowledgeable of safety , sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push and carry 20-40 lbs. Stand continuously for long periods of time. Communicate information and restaurant information to management, staff and guests.

PHYSICAL JOB REQUIREMENTS

(essential functions only)

Lifting/Pushing/Pulling/Carrying :

Lift 30

• 50 lbs (Trays, Dish Racks, Glass Racks, etc.) Pushing /Pulling 50
• 100 lbs (Carts, Waste Cans, Dish Dollies) Carry 20
• 40 lbs.

(Trays, Dish Racks, Glass Racks, etc.)

Bending/Kneeling:

Bend to reach lower level cabinets in kitchen storage room. Bend to lift trays

Mobility:

Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft

• 100% of the time.

Continuous Standing:

Standing required to service guest(s) / function(s); 100% of time scheduled.

Climbing Stairs:

Up to approximately 0 steps % of 8 (time period).

Ladders:

Up to approximately 2 feet % of 8 _ (time period).

Work Environment Inside:

90 % of 8 hours (time period);

Outside:

10 % of (time period).

Describe any abnormal temperature exposures:

Hearing:

Critical X Moderate Minimal Explain:

Communicate with supervisor, co-workers, and guests.

Vision:

Critical X Moderate Minimal Explain:

To read/see requested food orders, recipes, and measure ingredients

Speech:

Critical X Moderate Minimal Explain:

Communicate with supervisor, co-workers, and guests.

Literacy:

Critical X Moderate Minimal Explain:

Read & understand instructions.

Chemicals/Agents:

Cleaning agents for silver, stainless steel and floor surfaces.

Protective Clothing:

Type:

Slip-resistant footwear Approximate 100 % of 8 hour shift (time period).

Equipment Operation:

Deep fryer, broilers, range, steamer, food processor, mixer, slicer, oven steam table, flat top grill, heating/holding cabinets.

Other Considerations:

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to note ALL duties, responsibilities or qualifications of the job. '

Pay:

$18.00

• $20.

00 per hour

Benefits:

Employee discount Flexible schedule Health insurance Paid time off

Shift:

10 hour shift 8 hour shift Day shift Evening shift Night shift

Education:

High school or equivalent (Preferred)

Experience:

Restaurant experience: 1 year (Preferred) Shift availability: Night Shift (Preferred) Day Shift (Preferred)

Work Location:

In person