Department Hurst Conference Center 

Division Food and Beverage 

FLSA Seasonal/Part-time; Non-TMRS eligible

Salary/Pay Rate $14.92- $22.96

Job Summary

The Line Cook (Hot/Cold) is a part-time position that assists the Executive Chef in assuring high food quality and food service sanitation throughout the facility. Assists with coordinating activities and training of all food service employees in food preparation and food service sanitation insuring an efficient, timely, and profitable food service operation by performing the following duties personally. When required, helps kitchen operations in the absence of the Executive Chef. Ability to work a flexible schedule including extended hours and weekends.

Essential Job Functions

1. Prepares food as specified by the chefs.
2. Read and follows all recipes; adjust recipes accurately.
3. Operates all kitchen equipment safely and correctly.
4. Taste and evaluates food before serving to ensure that standards are met; consults with the Chef if there are any concerns.
5. Portions food as specified by the Executive Chef.
6. Garnishes food in an appealing manner.
7. Follows production sheets accurately.
8. Serves food that is safe to eat.
9. Follows facility and Chefs safe food handling guidelines.
10. Cleans and sanitizes work area according to cleaning schedule. Understands and uses the “clean as you go” method.
11. Implements and maintains City of Hurst and HCC policies and procedures.
12. Maintains close communications and works cooperatively with Executive Chef, the rest of the Administrative team and co-workers to ensure consistency of services and the highest quality of operation.
13. Adheres to Hurst’s Code of Ideals and The Hurst Way. Fosters positive employee relations and employee morale on a City-wide basis.
14. Performs related duties as directed when such duties are logical and appropriate.
15. Regular and timely attendance is required for this position, including all meetings and trainings.
16. Interacts professionally and respectfully with the public, coworkers, and others during daily work.

Skills, Knowledge, and Abilities

• Perform multiple tasks in an active environment, use good judgment, and take the initiative. 
• Ability to maintain all hygiene and sanitary regulations and be clean and presentable at all times (i.e., report to duty punctually wearing a clean and correct uniform and safety shoes).
• Knowledge of a safe work environment and ability to keep it safe for yourself and your co-workers.
• Skill to review all equipment in the kitchen and ability to keep clean and in good working condition before use.
• Knowledge to adhere to sanitation standards as outlined by the Public Health Department. 
• Ability to provide a high level of customer/client service.
• Work may be subject to time pressures, emergencies, and frequent changes to tasks, working closely with others as part of a team, performing multiple tasks simultaneously, and dealing with difficult persons.
• Possess excellent customer service skills and can excel at applying the City of Hurst’s Code of Ideals in all interpersonal relations with city staff and the public.
• Ability to communicate effectively with internal and external customers. 

Minimum Education, Certification, and Experience Requirements

• Must be 18 years of age or older.
• Culinary/quantity food service experience is strongly preferred. On-the-job training will be provided. 
• Must have the ability to obtain all current certifications and licenses required by local, state, and/or federal guidelines for food production management. 
• High school diploma or equivalent required. 
• Must have regular and punctual attendance, reliable transportation, and flexibility to work overtime, including evenings, weekends, and holidays as required.
• Must pass a pre-employment drug screen.

Physical Demands and Working Conditions

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the essential functions of this position, the employee is regularly required to perform light to medium work that involves walking or standing, cleaning the kitchens, using the computer keyboard and mouse, reaching with hands and arms, talk and hear, stand, walk, and stoop, or crouch. This position requires occasionally lifting or moving up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This job requires the ability to work in an office environment/full catering kitchen environment where the noise level is usually moderate. 

While performing the essential functions of this position, the employee is rarely exposed to disagreeable environmental factors.

Disclaimer

The above statements describe the general nature and level of work being performed by the person assigned to this position. They are not intended to be an exhaustive list of responsibilities, duties, and skills required. This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the employer's needs and the job requirements change.