What are the responsibilities and job description for the Line Cook II - Boathouse position at The Las Olas Company / Riverside Hotel?
*We are a drug-free workplace. Pre-employment screenings, and background checks will be conducted for all viable candidates.*
DEPARTMENT: CULINARY
REPORTS TO: KITCHEN SUPERVISOR
REQUIREMENTS:
- Minimum of 2 years’ experience as a cook in a high volume restaurant
- Able to speak and read English
- Able to work weekends and holidays
SUMMARY:
Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.
ESSENTIAL FUNCTIONS:
- Includes the following. Other duties may be assigned.
- Responsible for full set up and preparation of hot food items for outlets.
- Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.
- Control quality and consistency of all food served.
- Insure that station or relevant prep list is set in a timely manner.
- Demonstrates knowledge of all food items produced by an assigned station.
- Handles and stores food properly and safely.
- Produce all orders consistently, quickly, an in accordance with established quality standards.
- Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.
- Demonstrates knowledge of all basic techniques: sauté, braise, poach, grill poele, fry, steam, etc.
- Assists Restaurant Chef with delegation of work.
- Dress in the full appropriate uniform at all times.
- Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
- Demonstrate respect for fellow associates, equipment, and customers.
- Communicate with the supervisory after each daily shift on work tasks and their coordination.
- Helps assist in other areas of kitchen when not busy.
- Communicates needs for area to supervisor.
- Takes responsibility in absence of supervisor
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
EQUIPMENT USED:
- Mixers
- Slicers
- Blenders
- ovens ranges
- gas stoves
PHYSICAL REQUIREMENTS:
Position:
- Standing/walking
- Forward bend, squat, forward reach to retrieve items from cabinets
- Repetitive forward bend of head/neck
- Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
- Carrying boxes/bags of food a distance of 10 feet
- Shoulder motions below 90 degrees shoulder flexion
- Gross grasp to hold tongs, spoons
- Repetitive elbow motion in mid-range for chopping
- Repetitive wrist motions through partial range for stirring and chopping
Forces:
- boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
- pots of food: 25-50 lbs.
- stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad
Repetitions:
- * Standing virtually all day (most standing is in one spot by stove)
- * Walking: occasionally
- * Lifting from dolly to refrigerator: 10-20 minutes 2 x day
- * Forward flexion of head/neck: during all stirring and chopping Tasks
- * Stirring, chopping: repetitive and very frequent
Environment: Most of shift is spent standing in front of hot stoves or ovens
Sensory: High abilities with touch, sight, hearing, smell, and taste
EEO/M/F/V/D
