Job Title: Line Cook

Last Revised: 5/23/16

Department: Food Service

Direct Supervisor: Executive Chef

FLSA Status: Exempt

Job Summary: A line cook is responsible for the preparation of all foods prepared in a commercial kitchen. Ensures that all aspects of the Food Service SOPS are followed while striving to achieve profitability for the company

Essential Job Duties:

• Responsible for all aspects of customer service. Expected to maintain a high level of customer satisfaction through excellent service
• Interact directly with customers at work station
• Responsible for preparation of both hot and cold foods, may be required to use one or more of the following pieces of equipment:
• Pizza Oven
• Charbroiler
• Griddle
• Steam Table
• Blast Chiller
• Combitherm
• Wok
• Tilt Skillet
• Fryer
• Convection Oven
• Responsible for the packing/merchandising/labeling of merchandise as well as ensuring that items are properly rotated and that price integrity is being enforced according to company standards
• Cutting, weighing and packaging of deli meats and prepared foods
• Quality control
• Follow all rules and regulations of various government and regulatory agencies
• Follow all company programs, philosophies and mission statements.
• Ensure that all equipment is in safe working condition and properly maintained

Other Job Duties:

• Understand and follow recipes
• Maintain production and dump logs to ensure that expectations of the company are being met
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• All aspects of setup/breakdown for service line and back kitchen if needed
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Answer departmental phone
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary
• Perform all other duties as directed by upper management

Working Conditions:

• Fast paced environment
• Extremely hot and cold temperatures: Warehouse/kitchen (100 degrees +); Chill (35 degrees); Freezer (10 degrees below zero)

Potential Hazards:

• Work with hot pans, serving trays, grill, oven, steamer, fryer, etc.
• Work with chemicals for sanitation and cleaning
• Work with knives and slicing machinery

Physical Requirements:

• 18 years or older (operates heavy machinery)
• Stand for long periods of time (4-10 hrs), frequent walking around department and to other parts of the store
• Carry up to 80 pounds, push and pull up to 1000 pounds, frequent motions of arms and hands to prepare food products, bend and reach for products stored at lower or higher levels

Mental Requirements:

• Ability to communicate clearly and professionally in English, both verbally and in writing
• Ability to listen to directions and follow through independently
• Must posses a pleasant, patient and friendly attitude towards customers and other associates.
• Ability to work independently and as a team member.
• Ability to multi-task and work in a fast paced environment
• Highly organized
• Attention to detail

Additional Requirements:

• High school diploma or equivalent
• Must be able to work different shifts, early morning, afternoons, evenings, weekends, holidays and overnight shifts and anything that may be deemed necessary by the demands of the business
• May be required to pass a physical culinary skills test
• May be required to pass a written culinary skills test

Compensation:

• Starting rate (as deemed by current pay schedule) or commensurate with experience

The preceding information of this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications of employees assigned to this job. Management has the right to add to, revise or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.