Line Cook

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    "description": "<p>Position Title: Line Cook<br />\r\nDepartment: Kitchen<br />\r\nReports To: &nbsp;<br />\r\nDate Written/Revised: June 6, 2014&nbsp;</p>\r\n\r\n<p><br />\r\nPOSITION SUMMARY<br />\r\nResponsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen. &nbsp;</p>\r\n\r\n<p>EXAMPLES OF DUTIES</p>\r\n\r\n<p>ESSENTIAL FUNCTIONS<br />\r\nPrepares all foods in accordance to standard recipes and as specified by the guest. &nbsp; Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.<br />\r\nChecks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.<br />\r\nKeeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.<br />\r\nEnsures all equipment in working areas is clean and in proper working condition.<br />\r\nPrepares requisitions for supplies and food items for production in work station. &nbsp; &nbsp;Reads and employs math skills to appropriately prepare items according to recipes.</p>\r\n\r\n<p>SUPPORTIVE FUNCTIONS<br />\r\nIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.<br />\r\nPerforms general cleaning tasks using standard property cleaning products as assigned by your supervisor to adhere to health standards.<br />\r\nKeep floors dry and clean to avoid slip/fall accidents.<br />\r\nPerforms other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.<br />\r\nReport any suspicious persons or activity to a supervisor immediately.</p>\r\n\r\n<p>SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES<br />\r\nThe individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.<br />\r\nGood working knowledge of the fundamentals of fry cooking.<br />\r\nGood working knowledge of accepted standards of sanitation.<br />\r\nKnowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.<br />\r\nBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.<br />\r\nAbility to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates.<br />\r\nSufficient manual dexterity of hand in order to use all kitchen equipment, i.e.. knives, spoons, spatulas, tongs, etc.<br />\r\nHearing and visual ability to observe and detect signs of emergency situations.<br />\r\nAbility to push and pull objects or materials weighing up to 100 pounds.<br />\r\nAbility to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to 150 pounds.<br />\r\nAbility to perform duties within extreme temperature ranges.&nbsp;</p>\r\n",
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Culinary or Apprenticeship program preferred.\\r\\n\\r\\nGROOMING\\r\\nAll associates must maintain a neat, clean and well groomed appearance (specific standards available).\\r\\n\\r\\nFLSA Designation nonexempt\\r\\n\\r\\nOTHER\\r\\nUpon employment all associates are required to comply with the standards, rules and regulations which may be established by the Company and updated from time to time. Associates who violate property rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.\\r\\n\\r\\nThe Hospitality business functions seven days a week, twenty-four hours a day. Due to the cyclical nature &nbsp;of the hospitality industry, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the property. Associates may also be required to attend group and/or department meetings in addition to the work shift as necessary. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.\\r\\n\\r\\nThis job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.\\r\\n\\r\\nI have read, or have had read to me the preceding job description. 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