LINE COOK- MID

SCOPE OF POSITION: 

The line Cook is responsible for preparing all types of hot and cold food items in the dining areas of CNE. The Team Member performs duties related to preparing food and beverage items for the restaurant outlets. 

DUTIES AND RESPONSIBILITIES: 
The following are major duties and are not intended to be all-inclusive or restrictive. 

•    Responsible for cooking and plating food products.
•    Receives written or printed orders from the POS and produces items to specification.
•    Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
•    Responsible for portion control and serving temperatures of all products served in the concession stand.
•    Responsible for cleaning, stocking, and restocking of workstations and displays.
•    Accountable for operating large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
•    Ensures all work areas and equipment are clean, food products are correctly stored, utensils are clean and put away, and the floor is swept and mopped at the end of the shift. The Concession Line Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards.
•    Maintains sanitation, health, and safety standards in work areas.
•    Must show demonstrated ability to meet the company standard for excellent attendance
•    Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS: 

Operates a broad range of kitchen equipment including stoves, broilers, deep fryers and other food preparation equipment, and uses hand tools, knives and other related small wares. Accurately reads food ticket orders. Must possess excellent guest service skills, strong telephone etiquette and be a self-starter with the ability to multitask, follow-up and complete tasks in a timely manner with minimum supervision. Ability to communicate with team members, coworkers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to apply common sense understanding to carry out instructions in written or verbal form. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability to add and subtract two-digit numbers and to multiply and divide with 5's, 1O's, and l OO's. Ability to understand the essential use of weight and volume measurements

The Line Cook regularly required to stand in a stationary position for 7 5% or more of their shift, communicates and exchanges information with coworkers and guests, and maintains the kitchen area and personnel. The Line Cook is required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl. The Line Cook is regularly required to do light lifting of objects up to 50 pounds. Work is performed throughout all areas of the facility where the noise levels vary from quiet to loud depending on the time of day, the specifics location, and the amount of business. The Line Cook must be able and willing to work evenings, weekends, and holidays and in a smoke-filled environment. The workplace is also under constant surveillance both inside and outside the facility. 
The Line Cook may be exposed to the risks associated in attempting to resolve contentious issues with difficult guests and staff members. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

I have read this position description and certify that I can perform the duties and responsibilities, with or without an accommodation, and understand and accept the physical and environmental demands. 

EDUCATION AND/OR EXPERIENCE: 

•    Ability to communicate with team members, coworkers, volunteers, management staff, and guests in a clear, business-like, and respecrlul manner that generates a positive, enthusiastic, and cooperative work environment.
•    Ability to speak, read, and write in English.
•    Ability to work well in a team-oriented, fast-paced, event-driven environment.
•    Possess a valid food handling certificate if required by state and federal regulations.