What are the responsibilities and job description for the Line Cook position at New Forum?
Summary/Objective
The Line Cook, working with Head Chef, Sous Chef and other Line Cooks has the primary responsibility for producing recipes and menu items as ordered by guests. Must act as a team member and support a culture of teamwork at all times while exhibiting excellent communication and interpersonal skills. Responsible for maintaining a clean and safe work area at all times to ensure the safety of him/herself and other employees as well as guests.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Regular and predictable attendance is an essential function of the position.
• Prepare and properly garnish all food orders in accordance with menu specifications.
• Prepare sauces, soups and hot and cold entrees in accordance with recipes.
• Present food using proper plate presentation techniques in a timely manner.
• Coordinate completion of menu items to ensure synchronization.
• Set up for meal periods by ensuring that stations are set up based upon anticipated volumes in a timely fashion.
• Adhere to restaurant and government standards for safe food handling and storage.
• Keep equipment clean and in proper operating conditions.
• Maintain cleanliness in all preparation areas, coolers and storage areas.
Competencies
• Strong volume cooking skills, presentation skills and palette.
• Strong interpersonal skills working with a variety of associates of different skill levels and varied backgrounds.
• Good verbal communication skills and good listening skills.
• Ability to handle many tasks at once and maintain effectiveness in a fast-paced work environment.
• Thoroughness, attention to details, and excellent organizational skills.
• Strong focus at all times
• Ability to communicate effectively with associates, management and guests of necessary
Work Environment
The work environment can be hazardous due to using sharp knives, slippery floors handling hot liquids, utilizing heat and open flames to prepare foods.
Physical Demands:
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, cut as well as lift, ability to hold and carry up to 50 pounds repeatedly.
Position Type/Expected Hours of Work
Position can be part time or full time, each shift lasts between four and 6 hours, up to two shifts per day. Hours can range from 4-29 per week for part time or 30-45 for full time.
Preferred Education and Experience
• Two years working as a line cook producing scratch made food to order and/or 2-year culinary degree.
• Basic cooking skills and knowledge including experience using a grill, griddle, deep fat fryers, convection ovens and sauté burners.
• Experience working in close quarters with team mates
• Ability to work flexible schedule to accommodate business levels
Please note that this job description is not designed to cover all activities, duties or responsibilities. Activities duties and responsibilities may change at any time with or without notice.
