Job Abstract

Essential Functions

• Responsible for production according to recipes/directions. 
• Assist with food production to include cooking duties.
• Participates in food preparation and portioning prior to service by cutting and clean a variety of fruit, vegetables, and protein using a knife and/or cutting machines.
• Produces food for breakfast, lunch, dinner and catered events. 
• Follows production sheets, portioning and merchandising details as instructed by management.
• Follows all recipes and guidelines while meeting production deadlines. 
• Ensures consistent quality on all product items. 
• Tastes all food prepared for station to ensure flavor, freshness, and quality. 
• Maintains a clean and organized station.
• Maintains kitchen equipment.  
• Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
• Continuously seeks opportunities to improve the customer experience. 
• Teamwork and time management.
• Other duties as assigned.

Knowledge and Skills

• Excellent culinary skills.
• Interpersonal and organizational skills. 
• Utilization of knife cuts in a fast, efficient and safe manner. 
• Sense of urgency. 
• Strong communication, time and resource management and planning skills.
• Ability to manage multiple tasks and projects on a consistent basis.
• Professional appearance. 
• Ability to move throughout the café and kitchen.  
• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health. 
• Customer service.
• High volume production & large batch cooking. 
• Ability to handle kitchen equipment and tools safely. 

Education and Work Experience

• High School diploma, GED or equivalent.  
• Culinary Degree (preferred but not required).  
• Minimum 2+ years line cook experience.

Work Environment

The work environment includes the following large kitchen environment elements and exposures.

• Fast paced kitchen.
• High sense of urgency.
• Moderate to high noise level.
• Exposure to soap and cleaning solutions.
• Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.
• Occasional smoke, steam, and heat in a confined space.
• Hot/cold environments when moving thins in and out of the fridge and freezer. 

Requirements

• Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirement.  
• Maintain an exceptional personal record of punctuality and attendance. 
• Consistently perform all duties in a responsible and efficient manner. 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Constant use of hands while moving and using food carts, cooking equipment, etc.
• Constant use of hands while prepping and cooking food.
• Constant repetitive hand motion while grasping food, cooking and utilizing equipment.
• Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.
• Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
• Job requires frequent reaching across surface, above shoulders and outwards.
• Good or corrective vision is required to safely perform all duties.
• Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.
• Squatting and kneeling mat be required.
• Good balance required to safely perform all assigned tasks.
• Neck flexion and usage will be constant while performing assigned tasks.
• Environmental demands: hot surfaces such as ovens, stoves, etc.
• Use of step ladders.
• Greasy and wet floors.
• Fumes from burnt oils and greases.