POSITION SUMMARY
Responsible for the overall smooth operation of the line. Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.
•Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
•Turn or stir foods to ensure even cooking.
•Season and cook food according to recipes or personal judgment and experience.
•Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
•Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
•Portion, arrange, and garnish food, and serve food to waiters or patrons.
•Regulate temperature of ovens, broilers, grills, and roasters.
•Substitute for or assist other cooks during emergencies or rush periods.
•Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
•Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
•Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
•Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
•Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
•Prepare relishes and hors d'oeuvres.
QUALIFICATIONS
Competency Statement(s)
•Interpersonal - Ability to get along well with a variety of personalities and individuals.
•Organized - Possessing the trait of being organized or following a systematic method of performing a task.
•Working Under Pressure - Ability to complete assigned tasks under stressful situations.
•Adaptability - Ability to adapt to change in the workplace.
SKILLS, ABILITIES & EXPERIENCE
•Education: High School Graduate or General Education Degree (GED)
•Experience: Six months to one year related experience
•Computer Skills:
•Certificates & Licenses:
Physical Demands Lift/Carry
Stand F (Frequently) Walk F (Frequently) Sit F (Frequently) Handling / Fingering F (Frequently) Reach Outward F (Frequently) Reach Above Shoulder F (Frequently) Climb F (Frequently) Crawl F (Frequently) Squat or Kneel F (Frequently) Bend F (Frequently)
10 lbs or less N (Not Applicable) 11-20 lbs N (Not Applicable) 21-50 lbs N (Not Applicable) 51-100 lbs O (Occasionally) Over 100 lbs N (Not Applicable) Push/Pull
12 lbs or less N (Not Applicable) 13-25 lbs N (Not Applicable) 26-40 lbs N (Not Applicable) 41-100 lbs O (Occasionally)
N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5 hrs/day)
F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5 hrs/day)
C (Constantly) Occupation requires this activity more than 66% of the time (5.5 hrs/day)
WORK ENVIRONMENT
Kitchen
The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee's ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.