Line Cook

POSITION: Line Cook

FLSA DESIGNATION: NON-EXEMPT

REPORTS TO: SOUS CHEFS, HEAD CHEFS, EXECUTIVE CHEFS

DEPARTMENT: KITCHEN

DATE REVISED: January 2016

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to kitchen schedule
• Follows all internal and state regulations such as DOH/Food & safety/HACCP/Beverage.
• Filling out and maintains mise en place list on daily base
• Able to complete mise en place list in the time allotted, making sure all sections of the kitchen are ready for each service
• Trains and guides commis and demi chefs on the station to company standards
• Recipe knowledge and section setup for entire kitchen up to date
• Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.
• Prepares all food products according to the prescribed methods
• Ensures all items on station are properly stored, labeled and dated
• Responsible for setting up own station and help others if needed
• Responsible for time management, efficiency and station organization
• Understands and supports the flow of service
• Maintains the highest level of food quality
• Responsible for checking quality of received products and correct storage
• Maintains a clean and safe kitchen environment
• Controlling wastage
• Reports to kitchen management
• In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week
• Maintains all equipment and utensils.
• Overlooking all areas of the kitchen
• Supporting rotation procedures and helping new cooks to learn and understand new sections
• Time labels always up to date

OTHER:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all Employees are required to fully comply with all rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment
• Informs chefs, in advance, regarding need for time off due to scheduled appointments.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

• Respond quickly and properly in any Restaurant emergency situation.
• Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
• Maintain cleanliness in all areas of the Kitchen. Maintains highest standard of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling.
• The ability to perform other tasks or project as assigned by Management.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Able to speak, read, write, or understand the primary language(s) used in the workplace.
• Good communication skills, both verbal and written.
• Able to learn and perform all essential job functions accurately and safely.
• All Employees must maintain a neat, clean and well-groomed appearance per company standards.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems.
• Able to stand and exert well-paced mobility for an extended period of time.
• Able to lift up to 25lbs. and on a regular and continuing basis.
• Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks.
• Manual dexterity required to use and operate all necessary equipment.
• Talking, hearing and seeing (vision) occur continuously in the process of communicating with guests, Supervisors and other Employees.