Advanced Line Cook

Description

Advanced Line Cook

Reports to: Executive Chef, Executive Sous Chef, and Chef Tournant

Supervises: No supervisory duties are included in this position.

Classification: Non-Exempt

Job Knowledge, Core Competencies, and Expectations

• Knowledge of and ability to perform required roles during emergency situations.

Job Summary

• Ability to work ANY station in the kitchen and produce food orders in a timely manner.
• Be on time to work as scheduled and ready to work.
• Display leadership among fellow cooks.
• Be a team player.
• Work at a fast pace, under pressure in hot, steamy environments.
• Ability to multitask.
• Follow recipes to specifications from the chef.
• Ability to correct recipes if not up to standard.
• Ability to work under minimal supervision and achieve maximum completion rates of tasks assigned while abiding by good sanitation work habits.
• Display Proper heating and cooling techniques.
• Label and date everything produced utilizing F.I.F.O as good practice.

Essential Functions

Leadership

• • Promotes a positive kitchen culture.

Food Preparation

• • Prepares menu items in accordance with standard recipes as needed for a member or guest service.
  • Take inventory of all items required for station set-up and determine those items that require preparation.
  • Requisitions items needed to produce menu items.
  • Notifies Executive Sous Chef of expected shortages.

Safety and Sanitation

• • Ensures that assigned work areas and equipment are clean and sanitary.
  • Sets up, maintains, and breaks down prep cook station.
  • Closes the kitchen properly using the closing checklist.
  • Follows all state and local health and food safety regulations.
  • Follows all safety procedures for operating and cleaning machinery.

Other Functions

• • Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
  • Attends kitchen staff meetings and offers suggestions for improvements.
  • Assists with other duties as assigned by the Executive Sous Chef or other supervisors.

Qualifications

Education and/or Experience

• High School diploma or GED preferred.
• A minimum of two years of experience in kitchen preparation and cooking.

Licenses and Special Requirements

• Food safety certification preferred.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
  Stretch and twist or reach.
• Push, pull, or lift up to 70 pounds.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. May perform other duties as assigned.

Full-time benefits include Health, Dental, Vision, Life Insurance, Paid Time Off, and Sick Pay.

All Employees Receive the Following Benefits:

• Potential Housing
• 401k
• 60% Discount on RFTA Bus Passes
• Restaurant Discounts
• Retail Discounts
• Free On-Site Parking
• Employee Meal, Golf, Tennis, and Gym Usage
• Employee Wellness

Salary : $28 - $32