Line Cook

Description

Position: Line Cook

Reports To: All Managers

Place of Work: Kitchen

Job Overview:

It is the responsibility of a line cook to constantly provide our guests with the highest quality food products in flavor, appearance, consistency and texture. A line cook is also responsible for following recipes, meeting production schedules, and cooperating with the service staff to provide guest satisfaction.

Qualifications:

Essential:

1.) Ability to communicate in English with co-workers and management to their understanding.

2.) Must have the ability to work cohesively with co-workers as part of a team.

3.) Previous culinary training.

4.) Must have better than average knowledge of food and food preparation methods.

5.) Must come to work on time.

6.) Must smile.

Desirable:

1.) High school diploma, some college.

2.) Some previous experience in a restaurant.

3.) Sanitation certificate.

Skills:

1.) Adhering to standards of personal cleanliness and proper uniform at all times.

2.) Displaying courteous disposition to guests, co-workers, and purveyors, exemplifying hospitality standards, handling requests and complaints with guest satisfaction as priority.

3.) Cooperating with management and co-workers, assisting others with duties if needed.

4.) Communicating suggestions for improvement in a positive fashion. Exhibiting punctuality, dependability and if the need arises, willingness to work non-scheduled shifts.

Primary Job Function:

1.) Performing set-up procedures in an efficient, timely manner: reviewing worksheets and recipes, gathering utensils, foods and cleaning materials, taking accurate opening inventories, arranging station for best production, preparing food items according to recipes as needed prior to service, and storing products under proper conditions.

2.) Operating and maintaining equipment correctly, communicating equipment malfunctions to management, adhering to sanitation standards.

3.) Adhering to Hyde Park Recipes at all times, consistently receiving high ratings during F.A.C.T. tastings. Ensuring that even the last orders served meet quality standards.

4.) Meeting productivity standards; keeping ticket times within guidelines, consolidating steps to maximize efficiency, coordinating timing with other stations, reacting to guest’s needs promptly (returned product, in a hurry, server errors), restocking products during shift.

5.) Maintaining high awareness of personal safety and safety of others, especially with knives, electrically operated equipment, spills on the floor and hazardous products.

6.) Completing breakdown of station efficiently and within specified time; storing product correctly, completing worksheets accurately, cleaning station, following proper dishroom procedures, maintaining kitchen organization.

7.) Demonstrating awareness of costs relative to this position.

8.) Knowing emergency procedures for the restaurant.

9.) Completing other duties as assigned by management