Description

SUMMARY:  The Line Cook provides palatable and tasteful lunch and dinner meals to order in a timely manner to residents, guests and staff in accordance with established food service policies and procedures.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential job functions.

1. Prepares menu items to order utilizing major food service equipment.  Ensures that the meals are correctly prepared and served and meet the standards set forth in the instructions or procedures for each menu item ordered.
2. Serve menu items in a timely manner.
3. Prepares food in accordance with HACCP as well as facility established policies and procedures to ensure food safety.
4. Properly labels and stores food items in regard to HACCP
5. Uses the meat slicer and large mixer in performing prep duties as necessary.
6. Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures.
7. Uses correct portion control to ensure costs are managed and contained.
8. Assist in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner.
9. Disposes of food and waste in accordance with established policies.
10. Performs cleaning procedures and assist with dishwashing when needed. 
11. Cleans and maintains the general kitchen.
12. Cleans and maintains the essential cooking surfaces used in line cook duties daily.
13. Assists in inventorying and storing incoming food as needed.
14. Provides documentation of food and equipment temperatures.
15. Performs other foodservice activities or dining service activities as assigned.
16. Maintains acceptable standards of personal hygiene and complies with department dress code.
17. Attends in-service training and education sessions as assigned.

QUALIFICATIONS:

The requirements listed below are representative of the knowledge, skill and/or ability required to perform the job.

1. On-the-job training provided.  Prior foodservice experience preferred.
2. Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic.  Ability to understand measurements and conversions.
3. Must be able to obtain a Food Handlers card as well as participate in and pass a course of instruction in HACCP.
4. Must be at least 18 years old per the Bureau of Labor & Industry for operating the foodservice equipment required by this position.
5. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
6. Knowledge of basic kitchen equipment operations. 
7. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.

WORKING CONDITIONS

1. Subject to exposure to infectious waste and disease (HBV and HIV).
2. Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
3. Stands, bends, lifts and moves throughout workday.
4. May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.
5. May be required to work after regular work hours, or holidays or weekends.
6. May be required to work on shifts other than the shift initially hired for.
7. Exposed to slippery floors.
8. Exposed to odors.
9. Exposed to sharp blades and objects throughout the day.
10. Exposed to various chemicals throughout the day.

Qualifications

The requirements listed below are representative of the knowledge, skill and/or ability required to perform the job.

1. On-the-job training provided.  Prior foodservice experience preferred.
2. Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic.  Ability to understand measurements and conversions.
3. Must be able to obtain a Food Handlers card as well as participate in and pass a course of instruction in HACCP.
4. Must be at least 18 years old per the Bureau of Labor & Industry for operating the foodservice equipment required by this position.
5. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
6. Knowledge of basic kitchen equipment operations. 
7. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.

WORKING CONDITIONS

1. Subject to exposure to infectious waste and disease (HBV and HIV).
2. Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
3. Stands, bends, lifts and moves throughout workday.
4. May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.
5. May be required to work after regular work hours, or holidays or weekends.
6. May be required to work on shifts other than the shift initially hired for.
7. Exposed to slippery floors.
8. Exposed to odors.
9. Exposed to sharp blades and objects throughout the day.
10. Exposed to various chemicals throughout the day.

Salary : $18 - $22