SUMMARY

The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

REQUIREMENTS

• High school diploma or GED equivalent.
• Professional diploma or food services management preferred.
• Minimum 1 year of cooking experience required.
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Computer literacy, including effective working skills of MS Word, Excel, and e-mail.
• Attention to detail in all areas of work.
• Time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
• Must have open availability Tuesday through Sunday.

WE WELCOME QUALIFIED APPLICANTS TO DROP IN AT HEIST DURING THE FOLLOWING DATES/TIMES:

• Friday, August 29th - 1pm - 4pm
• Saturday, August 30 - 1pm-4pm

• A line cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
• Sets up station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.
• Prepare dishes for customers with food allergies or intolerances.
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
• Work at efficient and consistent pace.
• Ensure timely preparation of all meals.
• Ensure that the correct quantities are prepared to meet daily needs.
• Utilize kitchen equipment during food preparation.
• Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
• Serve food in the proper portion size and at the proper temperature.
• Report any infraction in the food services department policies and procedures.
• Arrive to work at the scheduled time.
• Perform other related duties as required.