Line Cook

JOB SUMMARY: Under the direct supervision of the Food & Beverage Manager, the Line Cook is responsible for preparing cooked foods and must be able to perform all station functions of fry, flat top griddle, char boiler, oven, pantry and cooking eggs; communicating ticket times, potential problems to manager on duty and servers as necessary; providing the highest quality of service to customers at all times. The H-F Park District's mission statement is "to enhance the quality of life through diverse recreational opportunities, facilities and parks while caring for the environment".

ESSENTIAL JOB RESPONSIBILITIES:

• Provide outstanding customer service to our internal and external guests by providing friendly, responsive, courteous and helpful service.

• Keep work station and kitchen neat, clean, well-organized and sanitized at all times.

• Maintain cleanliness of all equipment, utensils and work areas, including the walk-ins and dry storage areas.

• Maintain high standards of sanitation, personal hygiene, and food safety practices.

• Strive to maintain the highest food quality possible.

• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items to include soups, meats, vegetables, desserts and other production.

• Tastes products, follow menus, estimate food requirements, check production, keep records in order to accurately plan production requirements and requisition supplies/equipment as needed.

• Operates a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables.

• Follow production quantities set by Manager.

• Organize time for maximum efficiency.

• Follow proper storage and rotation procedures.

• Wash hands frequently and keep fingernails clean.

• Stock, date, rotate and check temperature of product.

• Comply with all company policies and procedures.

• Add needed inventory items to the order list daily.

• Adheres to all policies & procedures outlined in the Safety Manual.

• Other related job duties as assigned.

COGNITIVE SKILLS REQUIRED:

• Positive attitude and an ability to get along well with others are essential.

JOB SKILLS AND QUALIFICATIONS:

• Prefer a minimum of 1 year of closely related cooking experience; work experience in high volume and casual dining restaurant experience.

• Must possess a thorough knowledge of safe food handling procedures and be dedicated to serving only high quality products.

• Requires food knowledge pertaining to soups, char broiler, fry, oven, griddle and pantry.

• Ability to work with sharp knives, utensils and hot plates.

EDUCATION AND TRAINING:

• Ability to speak, read and comprehend instructions, short correspondence, as well as converse comfortably with managers and wait staff.

PHYSICAL REQUIREMENTS:

STANDING: Extended periods of time; ability to bend and twist

SITTING: Occasionally

WALKING: Extended periods of time

LIFTING: Must be able to lift 40 lbs.

STOOPING: Occasionally

REACHING: Occasionally

CLIMBING: N/A

VERBAL: Communicate one on one

VISION: Yes, to complete job tasks

MISC: Ability to tolerate immersion of hands in water with chemical solutions; ability to work in hot environment