Line Cook

Description:

POSITION SUMMARY

Under the direction of the Sous Chef, the position of Line Cook produces assigned food items and maintains the kitchen area. Supportive of meeting the needs of the department, the Line Cook may provide basic directions to team members.

SUPERVISORY RESPONSIBILITIES

N/A

ESSENTIAL FUNCTIONS 1.

Prepares and cook the items based on recipes directly given by the Executive Chef, along with any necessary templates that may need to be fulfilled. 2. Ensures that food is prepared correctly and served (as per NYS Health Dept. regulations), good tasting, and distributed professionally and efficiently. 3. Models and maintains a positive, professional, and customer service attitude and environment at all times, with the result of recruitment and retention of campers, customers, and staff 4. Keeps the kitchen, dining hall, dish room, loading dock, coolers, freezers, and dry goods storage clean and organized, and place any orders received for the day. 5. Reports all accidents and incidents involving self, participants, guests, and other employees. 6. Any other duties, as requested. 7. As a 24-hour operation, all staff may be asked to work weekend, evening, or night shifts and/or holidays to serve our members, guests, and program participants.

Requirements:

A high school degree or equivalent is required. Must have 1-2 years of experience as a prep cook. Must be able to understand and follow instructions, including proper food handling and sanitation procedures. Must be able to operate cooking and food preparation equipment; convert recipes based on guest count. An equivalent combination of education, training and experience may be considered. Must be able to multitask, work well under pressure, and meet deadlines. Must be able to establish and maintain effective working relationships with diverse groups of people representing all social and economic segments of the community.

PHYSICAL REQUIREMENTS

This position requires the ability to stand, walk, and kneel for prolonged periods; must be physically able to access and navigate all areas of dining and catering services. Other physical requirements include the ability to lift up to 25 pounds at a time and to work in excessive heat and cold, as required in association with the kitchen environment.