Line Cook

Description

Prepares, cooks, garnishes, and plates products served in the Café. Responsible for maintaining sanitary kitchen workstation.

Works across multiple stations including but not limited to fryer, sauté, grill soup/salad, prep, pantry.

• 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.
• Requisition s items needed to produce food choices, notifies stewards as ordering needs occur.
• Maintains sanitary workstation.
• Performs other duties as assigned.

Works in a non-smoking, normal store environment where there is not physical discomfort due to temperature, dust, noise, etc.

• Ovens
• Slicer
• Knives
• Professional kitchen equipment

• High school education or equivalent is required
• Degree from a post secondary culinary arts training program is preferred
• Minimum of 1 year of fast-paced food production or prep is required
• Previous Line Cook experience is preferred
• Serv Safe Food Handler Certificate is required within the first month of employment if not already obtained

• Interpersonal skills
• Written & verbal skills
• Professional kitchen knowledge
• Kitchen sanitation knowledge
• Knife skills
• Attention to detail
• Ability to read recipe cards and order tickets
• Food safety knowledge
• Strong hand-eye coordination

• 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
• Knife handling
• Kitchen equipment operation