LINE COOK

CREATED/REVISED DATE: 3/2022

FLSA: Non-exempt

TITLE POSITION REPORTS TO: Kitchen Manager, General Manager, Assistant Manager, Shift Manager

MAJOR DUTIES AND RESPONSIBILITIES:

 Cook food in a timely manner

 Ability to assist in any work station as directed by management

 Prepare food according to cook’s procedural guide

 Use proper portioning and presentation

 Set up and break down cook’s line according to specifications

 Stock coolers

 Know and follow procedure on sanitation regulations

 Ability to run appliances, know proper settings

 Observe the hat/hairnet policy

 Maintain good personal hygiene and clean uniform with proper slip resistant shoes.

 Keep line stocked at all times

 Do not prepare food without a ticket.

 Assist with covering shifts when needed.

 Maintain good personal hygiene and clean uniform with proper slip resistant shoes.

KNOWLEDGE SKILLS AND ABILITIES REQUIRED:

 Sense of urgency

 Team oriented

 Highly organized

 Detail awareness

 Ability to communicate with staff and read tickets

 Ability to multi-task

 Ability to observe proper food temperatures, hot and cold

 Know and observe proper food cooling temperatures

 Attention to detail

 Speed and accuracy

WORKING CONDITIONS AND PHYSICAL EFFORT

 Work is normally performed in a restaurant setting.

 Some travel within the city may be required.

 A great deal of physical effort is required.

 Heavy lifting, bending, and standing and walking for long periods of time.

 Exposure to heat or cold and some chemical exposure.

 Use of ladders and cleaning equipment as required.