Lead Line Cook

Position Purpose
The City of Arvada operates restaurants at two golf course facilities within the City. The cooks at these locations prepare already planned menus, recipes and meals for daily operations and special events. Candidate must have transportation and be able to work varied shifts (both nights, weekends, and holidays)

Essential Job Functions
Responsible for daily preparation and cooking of foods. Maintain clean and organized work area. Put received food orders away in an organized manner. Maintain cleanliness of walk-in, dry storage, and prep areas. Assist with end of shift clean up including floors, counters, trash, and cardboard. Maintain cleanliness of all kitchen equipment; attend meetings and training. Travels to and attends team and organizational meetings, training, events and activities and appropriately and professionally represents the department.

Other Job Functions
Performs other duties as assigned.

Knowledge Skills and Abilities
Ability to prepare and cook food according to health department and the Division of Food Services' standards; ability to follow health and safety standards and procedures. Knowledge of kitchen equipment and basic food preparation. Ability to use good judgment. Ability to work independently. Ability to maintain clean and neat appearance. Ability to maintain adequate attendance. Ability to follow instructions. Ability to attend trainings and meetings. Must possess general cooking knowledge. Must have basic knowledge of health department standards and food handling and preparation. Must have basic knowledge of kitchen equipment, i.e. steamers, oven, slicers, knives, etc. Ability to effectively communicate information, both verbally and in writing, to support organizational objectives and interact with all levels of personnel within the city in a positive and cooperative manner.


License & Certification
Must be at least 18 years of age.

Education Degree
High School/GED

Education Required
No

Work Experience Related
One (1) or more years of line cook experience in a kitchen demonstrating proficiency in cooking techniques and food preparation.

Physical Demands
Moderate to considerable physical effort that includes working from ladders in awkward positions. Frequent use of light or medium weight objects (e.g., 25-50 lbs.) and use of medium weight tools.

Hazards
Occasional hazards that are predictable or well protected against (Hazardous waste, ladders, cleaning supplies, trips and falls

Work Environment
Exposure to loud noise indoors