Line Cook

JOB DESCRIPTION

TITLE: Cook (Line)                                                                          DEPARTMENT: Food Service

Classification (FLSA): Non-exempt, Hourly

REPORTS TO: Kitchen Manager                              

GENERAL DESCRIPTION: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.

SUPERVISORY RESPONSIBILITIES:

• None.

CHIEF DUTIES AND RESPONSIBILITIES:

1. Availability to work variable shifts, holidays, and special functions
2. Cooks and prepare a variety of food according to production guidelines and standardized recipes
3. Sets up workstation with all needed ingredients and equipment
4. Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
5. Safely utilizes a variety of utensils including knives
6. Operates equipment such as ovens, stoves, slicers, mixers, etc.
7. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
8. Arranges, garnishes, and portions food according to established guidelines
9. Properly stores food by adhering to food safety policies and procedures
10. Cleans and sanitizes work areas, equipment, and utensils
11. Maintains excellent customer service and positive attitude towards students, guest, co-workers, etc.
12. Adheres to safety policies and procedures including proper food safety and sanitation
13. Ensures security of company assets
14. Other duties and tasks as assigned by supervisor

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time for the needs of the College, but a discussion between the employee and supervisor will take place prior to the change.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

1. Experience as a cook or in a related role required
2. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
3. Must be able to obtain food safety certification
4. Demonstrates basic math and counting skills
5. Demonstrates interpersonal and communication skills, both written and verbal

PHYSICAL / MENTAL / EMOTIONAL REQUIREMENTS:

1) Must be a minimum of 18 years of age.

2) Capable of lifting up to 50 pounds.

3) Capable of standing and maneuvering independently and safely around work areas.

4) Capable of standing on hard floor for an 8 hour shift.

5) Have sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, can opener, ovens, grills, knives, etc.

6) Subject to moderate physical and emotional stress associated with food service.

7) Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.

8)Exposure to extreme temperatures