AM Line Cook

Description

Line Cook

Reports to: Executive Chef

Position Summary:

Prepares, seasons, and cooks soups, seafood, meats, vegetables, desserts and other foodstuffs for consumption in restaurant outlet or for banquets by performing the following duties:

Duties and Responsibilities:

• In all functions of the position “choose excellence over easy”
• Uphold the standards set forth by the Hampton Hall Culinary Team Guiding Principles
• Reads menus to estimate food requirements and procures food from storage.
• Checks and adjusts thermostat controls to regulate temperature of ovens, combi-ovens, broilers, grills, tilt skillet, etc.
• Measures and mixes ingredients according to recipe to prepare soups, salads, sauces, desserts, etc.
• Bakes, roasts, broils, steams and sautés meats, fish vegetables and other foods.
• Properly seasons and tastes foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, touching and taking temperature to determine it is cooked.
• Carves meats, portions food on serving plates, adds sauces and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Use proper knife skills to safely cut foods into classic knife cuts.
• Butchers meat, chicken and seafood.
• Bakes bread, rolls, cakes and pastry as needed.
• Properly put away and rotate large orders of product, consistently lifting up to 50 lbs.
• Ensure all food is stored in the proper containers, at the proper storage temperature.
• Handle food in accordance with ServSafe and South Carolina Food Safety Standards.
• Clean and sanitize equipment and stations after use.
• Other duties as assigned.

Prerequisites:

Language Skills

Ability to read and interpret documents such as menus, safety rules, operating and maintenance instructions, and procedural manuals. Ability to write routine reports and correspondence.

Mathematical Skills

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up or down as needed.

Physical Demands

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

The employee shall be regularly required to talk, hear, taste and smell. (S)He shall be frequently required to stand; walk; use hands to handle or feel; reach with hands and arms, climb and balance. The employee is occasionally required to stoop, kneel, crouch or crawl, and must regularly lift and/or move up to 50 lbs. The employee must be able to regularly work on their feet for 8 hours or more. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and the ability to adjust focus.

Education:

Candidate should ideally have a high school diploma or GED equivalent; or two-to-three years’ experience in a line cook or prep cook; or equivalent combination of education and experience. Supervisory experience preferred.

ServSafe certification preferred.

#HHC

Qualifications