Sun City Lincoln Hills Community is looking for line cook for morning shifts.
FUNCTION: Serves as Line Cook for the Sun City Lincoln Hills Community Association’s Meridians Restaurant. Responsibilities include the preparation of food in accordance with established recipes and industry standards for the Food & Beverage Department. Ensures that all services are conducted and fulfilled in a manner consistent with the goals and objectives of Sun City Lincoln Hills Community Association.

PHYSICAL REQUIREMENTS:

Capable of working extended hours, to include weekends and holidays depending on business needs.
Ability to exchange and receive information through written and oral communications and to make discriminations in sound. Must be able to speak in a clear and understandable voice so that communications may be conducted with people of various levels of education and capabilities.
Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 50 lbs. This can occur throughout the day.
This position will alternate between working indoors in a controlled climate and with proper lighting, to an outdoors setting with variable climate and lighting.

ENVIRONMENTAL REQUIREMENTS:

• Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays. For safety reasons, employee must remain alert to working conditions and aware of safety, health and environmental concerns.
• Must be able to remain focused and work efficiently and cheerfully in an environment that may be stressed due to adversarial situations resulting from the proper performance of duties.
• Must be able to work in a welllighted, temperaturecontrolled area sufficient in size to allow freedom of movement to accomplish tasks. May also be exposed to the indoor elements with uncontrolled temperatures and varied lighting.

MINIMUM QUALIFICATIONS:

• High school diploma or equivalent.
• Food handler’s card.
• CPR/AED/First Aid certificate desirable.
• Minimum 13 years experience in a restaurant kitchen.
• Practiced knowledge of preparing and cooking of short order food items.
• Good basic knife skills, cooking skills, and sanitation knowledge.
• Able to handle busy meal times, using proper cooking and presentation techniques.
• Working knowledge of all commercial restaurant kitchen equipment to include, but not be limited to grill, convection oven, deep fat fryer, meat slicers, and kitchen tools.

• Prepares all required food items, adhering to established portion and presentation standards. Acquires items as needed.
• Sets up service units with required items. Maintains a par level on items according to business needs. Notifies Executive Chef/Sous Chef of anticipated shortages.
• Assists the Executive Chef/Chef De Cuisine/Sous Chef in maintaining control and security of kitchen inventories and supplies. Ensures all appropriate areas are clean, to include floors, walls, line, refrigerators, underneath all equipment and hoods.
• Inform Chefs of change in food temperatures immediately. Set up maintains, and breaks down preparation stations.
• Adheres to state and local health and safety regulations. Maintains the highest sanitary standards.
• Properly covers, dates and neatly stores all leftover products that are reusable. Items past their shelf life and must dispose of such items.
• Has good grooming and personal appearance.
• Completes other assigned duties as specified by Executive Chef/Chef De Cusines/Sous Chef/Kitchen Supervisor.