2 Sep 2014

Line Cook-PM

Three Degrees Full-Time

ThreeDegrees.jpg

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals.

Creates and maintains a sound working relationship with all preparation personnel.

Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.

Reports to the Executive Chef any maintenance or repairs needed.

Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.

Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures.

Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management.

FOOD QUALITY
The Line Cook will provide “excellent quality” and “presentation” of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

SERVICE
Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.

FINANCIAL OBJECTIVES
None.

FACILITY MAINTENANCE
Maintain a high level of cleanliness in the kitchen facilities.

It is the Line Cook’s responsibilities to assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.

PERSONNEL MANAGEMENT
None

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
College degree and or one to two years related experience and/or Culinary Program Curriculum; or equivalent combination of education and experience.

LANGUAGE SKILLS:
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
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MATHEMATICAL SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area and volume.

REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of the job, the employee is regularly required to use hands to fingers, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell.

The employee must be able to work in a standing position for long periods of time (up to 9 hours). The employee will be frequently required to walk and go up and downstairs. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported.

The noise level in the work environment is usually loud.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Markets: Portland. Job Categories: Kitchen. Job Types: Full-Time. Job expires in Expired.

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