Line Cook II

• We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.

POSITION: LINE COOK II

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/V/D/F