What are the responsibilities and job description for the Line Cook position at SANTA FE CATTLE CO?
Line Cook
Description
- Must be friendly, outgoing, and possess good communication skills.
- Is organized and able to think and act quickly and effectively.
- Retains self-composure.
- Must possess a sense of urgency and timing.
- Must set high standards, be quality conscious, and have an eye for detail.
- Must take pride in personal appearance and have a sense of dedication to his/her job.
- Must display integrity and honesty in all aspects of his/her employment.
- Responsible for the daily preparation of food items in various areas of the kitchen.
- Follows recipes, portion controls, and presentation specifications set by restaurant.
- Restocks all items as needed throughout the shift.
- Cleans and maintains stations using good safety, sanitation, and organizational skills.
- Understands how to properly use and maintain all equipment in station.
- Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Requirements
- Must be able to communicate in, read, write, and understand the primary language of the work location.
- Must be able to perform simple mathematical calculations as they relate to recipe execution.
- Must be able to stand and exert mobility for periods up to 6 hours in length.
- Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
- Must have an understanding and knowledge of safety, sanitation, and food handling procedures.
- Must possess finger dexterity to use small tools adeptly.
- Must be able to follow instructions.
- Must have the ability to work calmly and effectively under pressure.
- Must be able to communicate clearly and effectively with supervisors, and all other employees.
- Previous prep or line cook experience preferred.
Additional Information
Duties
- Prepares, according to our standards and recipes, all products in the station to which he/she is assigned.
- Assists other line cooks when necessary.
- Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
- Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
- Works as a team with all of our personnel.
- Takes responsibility for efficient food presentation and proper cooking times.
- Maintains kitchen equipment.
- Performs other related duties as assigned by a manager.
Knowledge
- Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.