Line Cook | AM and PM

Description

JOB SUMMARY: Responsible for the preparation of all hot food for the breakfast, lunch, and or dinner menu; filling in for key positions in kitchen as needed; and cleaning up kitchen area.

REPORTS TO: Executive Chef / Executive Sous Chef / Sous Chef(s)

PRIMARY DUTIES & FUNCTIONS: 

1. Preparation of all hot entrees, vegetables, and   starches for breakfast, lunch and dinner menu.
2. Fill daily market requisitions.
3. Prepare all hot Tap Room menu entrees as needed.
4. Report daily inventories to Chef to utilize food items.
5. Fill in as needed to all key positions to cover days off and heavy workloads. Positions include but not limited to; vegetables, broiler and sauté cooks.
6. Prepare garnish and condiments for service line.
7. Handle removal and storage of leftover food.
8. Follow and complete daily checklists and daily cleaning schedules.
9. Complete daily production sheets along with checklists and review them with the Executive Chef weekly.

RESPONSIBLE FOR: Maintaining a clean and safe work area, uniforms (Skytop Lodge), personal hygiene, supplying own knives and regulation footwear for the kitchen.

PHYSICAL DEMANDS: Job requires standing, bending and walking throughout the shift. Must be able to left 50 pounds safely and work in high temperature conditions.

WORKING ENVIRONMENT: work takes place primarily on the hot line section of the kitchen. Schedule includes weekends, holidays and varies shifts.

Requirements

SKILLS REQUIRED: Must be able to use all kitchen equipment and utensils (knives, etc.) necessary in performing job. Must have good organization and communication skills.

EDUCATIONAL REQUIREMENTS: Must be able to read and write and understand directions. High school graduate or equivalent, with math skills required.

PRIOR EXPERIENCE: Three to four years experience in food service establishment is preferred.

SPECIFIC KNOWLEDGE REQUIREMENTS: Must be knowledgeable in techniques of food preparation and in specific cooking techniques such as broiling, sautéing and roasting; have good knowledge of sanitation and health regulations as related to food handling.

PERSONALITY REQUIREMENTS: Ability to work successfully as a team member; dependable, organized, punctual; able to work productively under pressure.

HAZARDS ENCOUNTERED: Kitchen tools, machinery and equipment can be hazardous if used in an unsafe manner. Care must be taken to operate them properly at all times. The kitchen environment includes hot foods, pans, liquids and grease; and slippery, wet, or greasy walking surfaces, all of which pose a safety threat. Cleaning and sanitizing chemicals are used in the workplace, and must be handled carefully and safely to avoid injury or food contamination. In addition, all kitchen jobs involve some heavy lifting, carrying, or materials handling which can cause injury if not executed properly. 

NOTICE:

Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, and/or working conditions associated with the job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate.