What are the responsibilities and job description for the Line Cook (H2B out of Country) position at FRENCHMAN'S CREEK?
FRENCHMAN’S CREEK JOB DESCRIPTION
Job Title: Line Cook
Department: Kitchen
Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine
FLSA Status: Non-Exempt
SUMMARY: The Cook is responsible for preparing and cooking food items on both the hot and cold lines according to established recipes and standards. This position ensures that all dishes are prepared with precision, presented attractively, and served in a timely manner while maintaining the highest standards of cleanliness and food safety.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
- Prepare and cook menu items in accordance with recipes, quality standards, and presentation guidelines.
- Cuts, carves, trims, bones meats, and poultry for cooking.
- Portions of cooked foods.
- Cleans up the station using proper sanitation methods and stores and labels all food items.
- Maintains a high degree of standards in personal uniform, cleanliness, and sanitation.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
EDUCATION AND/OR EXPERIENCE:
Associate degree (A.A.) or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:
Good spoken and written English skills. Must be able to write grammatically correctly.
MATHEMATICAL SKILLS:
Ability to work with mathematical concepts such fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
CERTIFICATES, LICENSES REGISTRATIONS:
Must have or be able to obtain a Florida Safe Staff Food Handler Certification
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock.
The noise level in the work environment is usually moderate.
SAFETY:
Safety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.