Description

Job Purpose:  To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line. 

Job Responsibilities:  

• Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining. 
• Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order. 
• Ensure that food leaves kitchen in peak condition. 
• To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc. 
• Prep food products using standard food preparation techniques. 
• Learn menus, recipes, preparation and presentation. 
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 
• Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor. 
• Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations. 
• If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees. 
• Other duties as assigned. 

Job Skills: 

• Skillfully use hand tools or machines to prepare food 
• Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out. 
• Use arithmetic to figure amounts of product needed; measure ingredients with precision. 

Physical Requirements:

•  Ability to speak and hear.  
• Close and distance vision.  
• Frequently lifts/carries up to 50 lbs.  
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.     

Qualifications

Education: HS Diploma or equivalent 

Experience: Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination. 

Licenses: Food Safety Certification