LINE COOK

• Summary/Objective
  The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Qualifications: 

1. Must speak Fluent English.

2. Must have a valid Driver’s License and a mode of transportation.

3. Must be 21 years of age or older.

4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry.

5. Must have a High School Diploma.

6. Must be available to work at least 20 hours a week.

7. Cannot have a Felony or Misdemeanor on record.

8. Must have two valid forms of identification that qualifies employee to work in the United States.

9. Must be able to lift 50 pounds.

• Essential Functions
  •    Prepares or directs preparation of food served using established production procedures and systems
  •    Complies with established sanitation standards, personal hygiene and health standards
  •    Observes proper food preparation and handling techniques
  •    Stores food properly and safely, marking the date and item
  •    Reports necessary equipment repair and maintenance to supervisor
  •    Correctly prepares all food served following standard recipes and special diet orders
  •    Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  •    Maintains daily production records
  •    Always keeps work area neat and clean; cleans and maintains equipment used in food preparation
  •    Completes food temperature checks before service
  Competencies
  •    Collaboration Skills
  •    Customer/Client Focus
  •    Flexibility
  •    Stress Management/Composure
  Required Education and Experience
  •    High school diploma or equivalent
  •    Basic math and measuring skills required
  •    Must be able to communicate effectively with coworkers and management
  •    Experience in a high-volume restaurant environment preferred
  •    Good knife skills
  Preferred Education and Experience
  •    Degree from a post-secondary culinary arts training program is desirable
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  Supervisory Responsibility
  This position has no supervisory responsibilities.
  Travel
  No travel is required for this position.
  Work Environment
  The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
  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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This position is full-time and regularly requires long hours, weekend work and holidays.
  Other Duties
  Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
  EEO Statement
  Spectrum Restaurant Management Group LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
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