What are the responsibilities and job description for the Line Cook position at Lester Hospitality?
Line Cook
Reports To: Executive Chef
Purpose for the Position:
To produce all orders required by business volume and supervisor as quickly and efficiently as possible and to produce the highest quality product. Also to produce all orders on an a la carte basis and to prep the buffets, banquets, salad bars and hor d’ oeuvres.
Essential Responsibilities:
1. Prepare all orders as turned in by staff and ensures all orders are cooked quickly and according to order; also that food leaves the kitchen in peek condition.
2. Learn menus, recipes, preparation and presentation.
3. Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
4. Cook only sufficient food in advance to cover expected business volume and to maintain quality.
5. Prepare all food for next shift and for the following day as required and directed by supervisor.
6. Maintain the work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
7. Maintain high standards of personal hygiene in compliance with state, county and company health regulations.
8. Report to work for scheduled shift, on time and in uniform in accordance with company policy.
9. Take the initiative to greet guests in a friendly and warm manner.
10. Know and comply with all company policies and procedures pertaining to this position and its duties.
11. Perform other duties as assigned.
Skills and Abilities:
- skillfully use hand tools or machines needed for work.
- read recipes of the items to be prepared.
- measure, cut or otherwise work on materials or objects with great precision.
- use arithmetic and/or geometry to figure amounts of material needed, dimensions to be followed and costs of materials.
- picture what the finished product will look like.
- accept responsibility for the accuracy of the work product.
- stand and walk for long periods of time.
Physical Demands:
Requires a minimum lifting capacity of 50 pounds (i.e. one large bag of onions or one crate of lettuce). Must be able to bend and lift items of 40 pounds minimum (over head for storage). Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside. Must be able to withstand temperatures of 100 degrees.
