VeganJobs.com

Overview

Line Cooks are responsible for daily production needs in completing all menu and recipe requirements. Must have a complete understanding of all basic food production skill sets with the ability to perform these tasks error free and meet the company quality standards.

Service Provision:

1. Follows company standard recipe and menu specifications.
2. Uses a knife and performs all basic knife cuts.
3. Maintains accurate food holding temperatures at all times.
4. Performs basic food preparation items i.e., stocks, soups, and vegetable production.
5. Accurately measures recipe quantities.
6. Communicates verbally and in writing to all co-workers.
7. Demonstrates all basic cooking techniques.
8. Follows daily production schedules and completes assignments.

Risk Management:

1. Understands and abides by all company policies and procedures
2. Adheres to all health department, sanitation, and safety practices.
3. Understands and abides by all emergency procedures.
4. Understands proper storage of all food, supplies, and chemical safety.
5. Reports all concerns for equipment repairs or hazardous issues immediately to supervisor.

Customer Service:

1. Maintains department standards at all times.
2. Maintains a professional and positive attitude with other departments and their staffs.
3. Understands guest preferences and needs and makes it a priority always.
4. Assists service staff by providing special requests as required.

Knowledge, Skills, and Abilities

1. Communicates with 1) kitchen leads and management, 2) service staff 3) co-workers, and 4) Front of House supervisors in a courteous and professional manner.
2. Maintains company standard related to attendance.
3. Maintains company standard related to dress code.

Education and Experience

1. Minimum of one-year kitchen related experience.
2. High school graduate or GED equivalent.
3. Food Handler certificate or ServSafe certificate (preferred).

Tagged as: baking, cook, cooking, food and hospitality