Line Cook- SAVI

Description

Job Title: Line Cook

Department: Operations

Reports To: Cafe Manager

FLSA Status: Non-Exempt

Bonus Plan: Not Applicable

SUMMARY

This kitchen position is responsible for preparation following standardized recipes. Accurately and efficiently cooking meats, pastas, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Creates meals according to menu and recipes as set by the Kitchen Manager.

• Ensures that all food is handled and cooked in a wholesome, sanitary manner.

• Sets up station according to restaurant guidelines.

• Restocks all items as needed throughout shift.

• Assumes 100% responsibility for quality of products served.

• Keeps cook line and kitchen clean in all areas, line, prep, walk ins and storerooms.

• May assist in Kitchen inventory and ordering.

• Inform kitchen manager of any kitchen problems.

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portions food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

• Follows proper plate presentation and garnish set up for all dishes.

• Handles, stores and rotates all products properly.

• Assists in food prep assignments during off-peak periods as needed.

• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

• Attends all scheduled employee meetings and brings suggestions for improvement.

• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Performs other related duties, as required.

CORE VALUE AND COMPETENCY REQUIREMENTS

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

A minimum of 2year experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity or training.

Language Skills: Ability to effectively communicate in the English language. Must be able to read and understand items outlined but not limited to the position, training supplement and employee Handbook.

Certificates, Licenses, Registrations: Must attend Orientation and agree to policies and procedures as outlined in the New Employee Handbook and New Hire Packet. Must attend and successfully complete the Kitchen Staff Training Program. Must complete COC HAZCOM Training. Must adhere to Safety/Security guidelines. Must successfully attend and complete all other required training such as Ser-Save Certified.

Uniform Requirements: Adherence to Company Uniform Requirements outlined in the Associate Handbook and individual restaurant uniform requirements outlined in your orientation guidelines.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, bend, use hands and fingers to handle, feel, or carry objects, products, or controls. The employee frequently is required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Employees need ability to talk and hear.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, ability, physical demands and work environment associated with this position and are not intended to be all-inclusive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Be 21 years of age.

• Be able to communicate and understand the predominant language(s) of our guests.

• Have working knowledge of beer, wine and liquor and common drink recipes.

• Possess basic math skills and have the ability to handle money and operate a cash register.

• Be able to work in a standing position for long periods of time (up to 5 hours).

• Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud.

Qualifications