Job Qualifications

Knowledge of:

• Methods and procedures regarding food preservation and production, kitchen and dining area sanitation, use and care of equipment and utensils used in food preparation.
• Demonstration of proficiency in Grilling, Frying, Baking, Broiling, Sautee and Pantry preparation and production.
• Basic Math and Reading Skills

Essential Job Functions

1. Adheres to all Standard Operating Procedures (SOPs).
2. Shows and provides great teamwork with all.
3. Must be detail oriented and ensure that all tasks are completed correctly and safely, perhaps hundreds of times over.
4. Completion of all daily assigned tasks in a safe manner within a set time frame.
5. Reports any poor or inferior quality product to supervisor or above immediately upon noticing.
6. Proper food handling in accordance with the Serv Safe and State of Maine Health Code requirements.
7. Reports any facilities needs or equipment failures to a supervisor or manager as soon as noticed.
8. Maintains confidentiality and security of relevant information and an awareness of applicable laws and operates within those guidelines.
9. Possess the ability to pass the Serv Safe Exam.
10. Coordinates own activities with other line cooks to have meals orchestrated for delivery
11. Follows standard recipes for food preparation, tests cooked foods to determine if properly cooked and seasoned.
12. Evaluates cooking methods, times, and temperatures to avoid over or under production.

Job Specifications:

• Successful interpersonal skills in regard to working with diverse people and levels of authority.
• Must have ability to multi-task.
• Participates in the routine preparation and cooking of food.
• Assists in maintaining kitchen and dining area equipment and utensils in a safe and sanitary manner.
• Receives food deliveries, rotates and stores properly to prevent spoilage.
• Performs other duties of a similar or related level as necessary or assigned.
• Possess a basic knowledge of kitchen operations and flow including the dishwasher.
• Demonstrate working ability of advanced cooking skills, knife skills, and food identification & fabrication skills.

Physical Demands and Work Environment

May need to exert up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Required prolonged standing and walking with mobility. Bending and reaching from a level height to 6 feet. Ability to lift, carry, push, and push items up to 40 pounds with no hindrance. Normal hearing, vision, and hand/eye coordination and manual dexterity.

Disclaimer

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

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