Job description

SUMMARY: This position requires a person who possesses excellent cooking skills, the line cook is pivotal in maintaining a well-organized station for preparing and presenting products of the highest quality. While working in a clean, sanitary, orderly and safe fashion, the line cook must work closely with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director, and all other kitchen staff to create a tightly knit team of professionals who present a unified team. Above all, the line cook must do all they can to contribute to an environment where professionalism, cooperation and enthusiasm can flourish among the restaurant staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.

· Prepare food according to recipe and restaurant specifications in a timely and efficient manner

· Use any checklists, cleaning lists and have finished in a timely manner as not to hinder the guest’s service

· Follow Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s direction to manage all aspects of your station.

· Arrive as scheduled for your daily shift. Be prepared to take notes to carry out Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s direction.

· Check station from prep lists and verbal communication to set priorities for your shift.

· Bring any problems or shortages to the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.

· Set up station according to menu needs and be set for service time.

· Prep food products for shift: Use proper rotation, first in first out and check for quality while preventing food waste.

· Perform correct cooking techniques specific to your station. Seasoning, sautéing, grilling, braising, steaming vegetable, meat and fish cookery.

· Understand how to use operate and care for all kitchen equipment.

· Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.

· Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.

· Check out with the Kitchen Supervisor/Kitchen Manager/Food & Beverage Director daily before leaving your shift.

· Maintaining all necessary and/or required certifications and trainings, including ABC, ServeSafe and any other as required by HVLA.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Good knowledge of hot and cold food preparations; seasoning, vinaigrettes, soups, sauces, stocks, vegetable preparations, basic butchery, and meat and fish cookery.
• Knife skills and cooking terms essential.
• Knowledge of sanitation rules essential.

EDUCATION and/or EXPERIENCE:

High School Diploma/GED, 2 to 5 years experience of on the job training as a line cook in a restaurant; or equivalent combination of education and experience.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions; and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS:

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

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance. The employee must regularly lift and /or move up to 15 pounds and frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. (Please note management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Job Types: Full-time, Part-time

Pay: $16.00 - $18.00 per hour

Benefits:

• Employee discount

Physical setting:

• Bar
• Casual dining restaurant
• Upscale casual restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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