Cook - The Local Table (a restaurant)

The Local Table restaurant is looking for a full-time Cook to join our team! The hours for this position are Wednesday - Sunday from 6:00am - 2:00pm.

Position Overview:

The primary responsibility of the Line Cook is to assist the Lead Cook and Prep Cook with the preparation and serving of daily meals; the storage, marking and inventory of leftover food products; and the cleaning and sanitizing of cooking utensils, food preparation areas, and food storage units.

Essential Job Functions:

Prepare food according to menus, recipes, and diet sheets

• Prepare food items for meal service, as well as special request foods as ordered
• Wash, peel, cut, chop, and slice fruits, vegetables and meats in preparation for the day’s meals or dishes
• Pull assorted food items from the freezer to thaw or from the walk-in for meal set up as directed
• Understand and adhere to residents’ nutritional needs as specified on their diet sheets
• Remains alert to residents’ changing dietary and health concerns
• Consult daily menus to determine which food will be cooked for the day
• Use all kitchen equipment appropriately
• Ensure that food is ready at the proper time and temperature
• Organize food to be delivered to different areas
• Assist the Lead or Prep Cook with serving the meal as instructed.
• May service the salad bar daily by replenishing and rotating products, and disposing of discolored or outdated products as needed.
• Perform prep work for the next day; verify that food items on the menu for the following day are available.

Follows HACCP* standards for preparing, handling, serving and storing food

• Comply with established sanitation, personal hygiene and health standards.

• Check and record temperatures of food to ensure that it is served at correct temperatures

• Utilize proper food preparation and handling techniques.

• Prepare, cook and store food using appropriate temperatures and with safe food handling techniques, ensuring when storing foods that items are sealed and marked with a date

• Inventory leftover food according to the established schedule, disposing of all food items more than two-days old, unless the item can be used immediately.

• Cook food in a manner to conserve nutritive value, flavor, appearance and texture

Uses food and supplies appropriately to maintain budget

• Understand and follows food portion controls
• Avoid wasting food or supplies

Cleans in assigned areas

• Follow the kitchen cleaning schedule keeping work areas neat and clean at all times.
• Maintain the kitchen and equipment in a safe and sanitary manner.

• Uses good sanitation practices as described in Serv Safe manual

• Wipe down all surfaces and clean the kitchen after each meal has been served and before leaving the work area.
• May fill in as a Dishwasher if necessary.

Qualifications and Experience:

• Must be at least eighteen (18) years of age
• Prefer one year or more of cooking experience
• Prefer additional education in cooking or related field
• Must be able to work a minimum of every other weekend and holidays

Physical Requirements:

Medium Work – Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly.