Job description

JOB TITLE: LINE COOK

USUAL TIME OF WORK SHIFT: Varies with facility needs. Some full-time positions and some part-time positions.

BREAKS: Two breaks, and one 30 minute lunch.

OVERTIME: As required.

MACHINES USED: Commercial convection ovens, steamers, steam kettle, fryers, food processors, blenders, hand mixers, stand mixers, gas range, grills (flat top, charbroil), “Salamander” (overhead broiler), dishwashing machine, ice machine, deli slicer, vacuum cleaner.

TOOLS USED: Kitchen utensils, various container, (max. cap. 40 qt.), specialized pans, pots, & related tools. Mops, brooms, cleaning items.

ASSISTIVE DEVICES: Utility carts, pushcarts, speed rack, 2-3 step stools.

SAFETY CLOTHING/EQUIPMENT: Chef coats, non-slip shoes, “Toque” (tall hat with pleats) hair nets, ”Comis” (head cover), chef pants, cutting gloves, oven mitts, food handling gloves.

SKILLS & ABILITIES REQUIRED: Speak, read, write, and understand the primary language(s) used in the workplace. Basic computer experience.

DESCRIPTION OF WORKPLACE/WORKSTATION:

The work takes place at a variety of locations in a hotel’s restaurant kitchen. The surfaces at the locations are level, cement, tiled, carpeted, or wood. Cooking areas are equipped with antislip floor mats. Most of the work locations are well-lit and air-conditioned. The Cook may be exposed at times to high and low temperatures when using the walk-in freezer/refrigerator, and while adjacent to grills, ovens, etc.

DESCRIPTION OF JOB TASKS/PURPOSE:

The Cook’s primary responsibility is to ensure that the restaurant maintains its reputation for serving good food. In general, cooks measure, mix, and cook ingredients according to recipes. In the course of their work, they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, stoves, slicers, grinders and blenders. Supervises kitchen staff and maintains cleanliness of areas at the facility where all duties take place.

MAJOR JOB FUNCTIONS:

1. Logs in at the beginning of the shift.
2. Reviews relevant documentation of the day’s activities, including Preparation Lists (ingredients, preparation processes, ordering, and cooking of ingredients), and other priorities for the day.
3. Prepares the Preparation List contents.
4. Cooks food for the day’s services (breakfast, lunch, dinner).
5. Labels, dates, and stores remaining food ingredients.
6. Cleans up general work area and surrounding areas.
7. Prepares food and food ingredients for next shift. Ensures that all food ingredients are available and that the kitchen is well supplied.
8. Communicates with executive Chef, direct supervisor or other staff regarding cooking procedures, current activities, needs, and related communication.
9. Logs out at end of shift.

Associate must adhere to all work rules, procedures, and policies established by the company including, but not limited to, those contained in the Associate handbook.

Must be willing to perform other duties as assigned, of which the associate is capable.

Job Type: Full-time

Pay: $15.00 - $23.00 per hour

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