Line Cook

Description

The Line Cook position reports directly to the Executive Chef. Prepares, seasons, and cook’s soups, seafood, meats, vegetables, desserts and other foodstuffs for consumption in restaurant outlet or for banquets. Must have ability to work different stations (grill, pizza, salad, etc.) Wage is determined by experience, schedule flexibility and experience. 

Essential Functions

The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties

Does not exclude them from the position if the work is similar, related or a logical assignment to the position.

• In all functions of the position “choose excellence over easy”
• Uphold the standards set forth by the Hampton Hall Culinary Team Guiding Principles
• Provides constructive feedback and coaching to other team members
• Works in a team setting, must work as a team
• Reads menus to estimate food requirements and procures food from storage.
• Checks and adjusts thermostat controls to regulate temperature of ovens, combi-ovens, broilers, grills, tilt skillet, etc.
• Measures and mixes ingredients according to recipe to prepare soups, salads, sauces, desserts, etc.
• Bakes, roasts, broils, steams and sautés meats, fish vegetables and other foods.
• Properly season and tastes foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, touching and taking temperature to determine it is cooked.
• Carves meats, portions food on serving plates, adds sauces and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Use proper knife skills to safely cut foods into classic knife cuts.
• Butchers’ meat, chicken and seafood.
• Bakes bread, rolls, cakes and pastry as needed.
• Properly put away and rotate large orders of product, consistently lifting up to 50 lbs.
• Ensure all food is stored in the proper containers, at the proper storage temperature.
• Handle food in accordance with ServSafe and South Carolina Food Safety Standards.
• Clean and sanitize equipment and stations after use.
• Has knowledge and understanding of Hampton Hall’s company policies
• Other duties as assigned.

#HHP

Qualifications

Knowledge, Skills, and Abilities

Language Skills

Ability to read and interpret documents such as menus, safety rules, operating and maintenance instructions, and procedural manuals. Ability to write routine reports and correspondence.

Mathematical Skills

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up or down as needed.

Physical Demands

The physical demands described here are representative of those which 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 essential functions.

Physical Requirements

The work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 40 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with moderate traffic. Wears proper uniform and anti-slip safety shoes.

Education and Experience

The candidate should ideally have a high school diploma or GED equivalent; or two-to-three years’ experience in a line cook or prep cook; or equivalent combination of education and experience. Supervisory experience preferred.

Special Requirements

Food safety certification: ServSafe certification preferred.

Must have a valid driver’s license

Must be able to drive a golf cart