Line Cook

SECTION 1

GENERAL

INFORMATION JOB TITLE

Line Cook

REPORTS TO

Sous Chef/Head Chef

SECTION 2

POSITION

RESPONSIBILITIES POSITION SUMMARY

To prepare hot/cold food items according to the kitchen menu, recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner. To be friendly and outgoing.

ESSENTIAL FUNCTIONS AND TASKS

Transport of foodstuffs from within their outlet, to each station. Set up and break down work station Learn and perform proper stocking, storage and rotation techniques. Identifying and informing Chef regarding problems on station. Learn and utilize proper food handling skills, following health and safety standards. Cleaning and organizing work area. Paying attention to detail, cooking, preparation, process of food. Experience with saute and willingness to assist with prep work. Thoroughly learning of menu preparation needs applicable to each station assigned. Training with and utilizing mechanical kitchen equipment. Working steadily and accurately and following instructions. Maintaining positive demeanor. Maintaining excellent personal hygiene as required by the Health Department Regulation. Maintain kitchen storage areas in an organized, clean and sanitary condition including walk ins, reach ins, freezers and dry storage areas. This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISORY RESPONSIBILITIES

-

None- CERTIFICATES, LICENSES, REGISTRATIONS:

Serv Safe Certified preferred

SECTION 3

COMPETENCIES & WORKING

CONDITIONS EDUCATION/KNOWLEDGE/SKILLS/ABILITIES

High School Diploma or equivalent preferred but not required. Culinary training and/or minimum of 2 years cooking experience required. Knowledge of basic cooking techniques Must be capable of following directions. Must possess good recall and memory. Must understand English.

PHYSICAL DEMANDS

Constantly walking, standing, hearing, seeing and talking. Ability to stand for entire shift. Frequently smelling, tasting, eye/hand coordination and handling. Occasionally balancing, bending, reaching, twisting, sitting, holding, wrist motion, reading and stooping. Occasionally pushing and pulling up to a maximum of 100 lbs. Occasionally lifting and carrying up to a maximum of 55 lbs., alone.

WORKING CONDITIONS

Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes. Close spaces while working with others. Moderate noise levels. Stand on tile/mats.

HAZARDS:

Knives, Mechanical Kitchen Equipment . Temperature may vary - High Heat/ Cold Air

WORK SCHEDULE/HOURS

Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours. Must be able to work Holidays, weekends and late nights. (Schedule may vary).

Job Types:

Full-time, Part-time Pay:

From $20.00 per hour

Benefits:

Flexible schedule

Work Location:

In person Line Cook Keuka Park, NY 14478 From $20 an hour - Part-time, Full-time From $20 an hour - Part-time, Full-time

SECTION 1

GENERAL

INFORMATION JOB TITLE

Line Cook

REPORTS TO

Sous Chef/Head Chef

SECTION 2

POSITION

RESPONSIBILITIES POSITION SUMMARY

To prepare hot/cold food items according to the kitchen menu, recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner. To be friendly and outgoing.

ESSENTIAL FUNCTIONS AND TASKS

Transport of foodstuffs from within their outlet, to each station. Set up and break down work station Learn and perform proper stocking, storage and rotation techniques. Identifying and informing Chef regarding problems on station. Learn and utilize proper food handling skills, following health and safety standards. Cleaning and organizing work area. Paying attention to detail, cooking, preparation, process of food. Experience with saute and willingness to assist with prep work. Thoroughly learning of menu preparation needs applicable to each station assigned. Training with and utilizing mechanical kitchen equipment. Working steadily and accurately and following instructions. Maintaining positive demeanor. Maintaining excellent personal hygiene as required by the Health Department Regulation. Maintain kitchen storage areas in an organized, clean and sanitary condition including walk ins, reach ins, freezers and dry storage areas. This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISORY RESPONSIBILITIES

-

None- CERTIFICATES, LICENSES, REGISTRATIONS:

Serv Safe Certified preferred

SECTION 3

COMPETENCIES & WORKING

CONDITIONS EDUCATION/KNOWLEDGE/SKILLS/ABILITIES

High School Diploma or equivalent preferred but not required. Culinary training and/or minimum of 2 years cooking experience required. Knowledge of basic cooking techniques Must be capable of following directions. Must possess good recall and memory. Must understand English.

PHYSICAL DEMANDS

Constantly walking, standing, hearing, seeing and talking. Ability to stand for entire shift. Frequently smelling, tasting, eye/hand coordination and handling. Occasionally balancing, bending, reaching, twisting, sitting, holding, wrist motion, reading and stooping. Occasionally pushing and pulling up to a maximum of 100 lbs. Occasionally lifting and carrying up to a maximum of 55 lbs., alone.

WORKING CONDITIONS

Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes. Close spaces while working with others. Moderate noise levels. Stand on tile/mats.

HAZARDS:

Knives, Mechanical Kitchen Equipment . Temperature may vary - High Heat/ Cold Air

WORK SCHEDULE/HOURS

Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours. Must be able to work Holidays, weekends and late nights. (Schedule may vary).

Job Types:

Full-time, Part-time Pay:

From $20.00 per hour

Benefits:

Flexible schedule

Work Location:

In person