Line Prep Cook- Flame

Description

PAY: $14.00 PER HOUR

ALL FULL TIME POSITIONS: Your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, $140.00 Employee plus family. 

FUNCTIONS STATEMENT: 

• Prepare and/or cook a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List and serve online with efficiency. 

MAJOR DUTIES: 

• Complete opening and closing checklists. 
• Refer to Daily Prep List at the start of each shift for assigned duties. 
• Assumes 100% responsibility for quality of products served. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. 
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 
• Follows proper plate presentation and garnish set up for all dishes. 
• Handles, stores and rotates all products properly. 
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. 
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Promptly reports equipment and food quality problems to Kitchen Management. 
• Inform Kitchen Management immediately of product shortages. 
• Uses our Standard Recipe Book for preparing all products. Do not rely on the memory of yourself or other employees. 
• Performs other duties in the areas of food service including expo or other service assistance. 
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty during on or off periods as needed.  

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics of an employee in this position. 

Requirements

  FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION 

• Knowledge of Public Health prescribed hand-washing techniques. 
• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria. 
• Knowledge of minimum internal temperature for a variety of cooked foods. 
• Knowledge of presentation and garnish requirements for each dish. 
• Knowledge of broiling, frying, sautéing, boiling, steaming and other cooking methods as required for each variety of dish or food being ordered. 
• Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).
• Knowledge of waste, labor/cost benefit principles regarding food and supplies. 
• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes.  

FACTOR 2: SUPERVISORY CONTROLS 

• Incumbent is under the very general supervision of the Restaurant Chef or designee. 
• Supervisor assigns work on information regarding the objectives, priorities and deadlines. 
• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. 

FACTOR 3: GUIDELINES 

• Written and oral guides provide specific instructions for doing the work. 
• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. 

FACTOR 4: COMPLEXITY 

•  The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses. 

FACTOR 5: SCOPE AND EFFECT 

• The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer. 
•  This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. 

FACTOR 6: PERSONAL CONTACTS 

• Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis. 

FACTOR 7: PURPOSE OF CONTACTS 

• The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns. 

FACTOR 8: PHYSICAL DEMANDS 

• Standing for long periods of time. 
• Occasional bending, stooping, kneeling, repetitive motions. 
• Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT 

• Normal restaurant environment. 

MINIMUM QUALIFICATIONS FOR CONSIDERATION:   

• Must have a High School diploma or GED equivalent. 
• Able to work weekends, nights, and holidays. 
• Must be able to communicate clearly with managers and kitchen personnel. 
• Be able to reach, bend, stoop and frequently lift up to 40 pounds. 
• Be able to work in a standing position for long periods of time (up to 5 hours). 

Salary : $14