What are the responsibilities and job description for the Line Cook position at DeFoor Hospitality Group?
Description
Job Title: Line Cook
Department: Food & Beverage
Reports To: Executive Chef
Status: Non-Exempt/Hourly
Position Summary
The Line Chef is responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations and maintaining a clean working space during and after business hours.
Essential Duties And Responsibilities
The essential functions include, but are not limited to the following:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms. The employee must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this position include close vision, distance vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.
Note
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.
The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Job Title: Line Cook
Department: Food & Beverage
Reports To: Executive Chef
Status: Non-Exempt/Hourly
Position Summary
The Line Chef is responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations and maintaining a clean working space during and after business hours.
Essential Duties And Responsibilities
The essential functions include, but are not limited to the following:
- Stock, organize, and clean kitchen and cooking utensils.
- Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
- Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
- Specialize in preparing fancy dishes or food for special diets.
- Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment.
- Consult with supervisory staff to plan menus taking into consideration factors such as costs and special event needs, kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve to waiters or patrons.
- Perform other duties as assigned.
- Associates degree from an accredited Culinary program/ Bachelor’s degree in Food Management or Nutrition preferred.
- Minimum of one to three years of restaurant experience required.
- Experience in food preparation and presentation preferred.
- High volume production and catering experience is essential.
- Previous experience managing cost controls.
- Desire to learn and grow with a top-notch foodservice company.
- Ability to work flexible schedules including nights, weekends, and holidays.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms. The employee must occasionally lift and/or move up to 15 pounds. Specific vision abilities required by this position include close vision, distance vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.
Note
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.
The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.