What are the responsibilities and job description for the Line Cook position at ACOG LLC?
Description
Position Summary:
The Line Cooks will prepare food for all food outlets on the property. Line Cooks will also perform other related tasks to food preparation and kitchen sanitation/cleanliness as directed by the Chef/Kitchen Manager. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.
Line Cooks may work independently during shifts, with oversight from the Chef/Kitchen Manager during banquet events and high-demand periods.
Qualifications, Knowledge and Skill Requirements:
• 1-2 years of cooking experience
• ServSafe Certified (or willing to complete training)
• Minimum education: High School (or equivalent) Diploma
• Experience in managing and upholding a safe working condition
• Understanding the knowledge of safety, sanitation and food handling procedures
• Must be dependable
• Must be able to work well in a fast-paced environment
• Must be able to work in a team environment
• Must be able to take direction
COMPENSATION BASED ON EXPERIENCE:
*Seasonal Employment only
Requirements
Position Responsibilities:
• Assumes 100% responsibility for quality of products served
• Assists Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property
• Carefully follows standard recipes while preparing all assigned items
• Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory
• Understands how to properly use and maintain the equipment
• Performs necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities
as directed by the Chef/Kitchen Manager
• Helps distribute food and supplies throughout the food outlets
• Cleans food production, holding and serving equipment when needed
• Assists with product receiving and/or storage of products
• Full compliance with the Department of Health regulations
• Perform other duties as assigned
Working Conditions:
• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean
food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is moderate to loud
• Work extended hours during golf and holiday
