Line Cook

About the role

The Line Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: Breakfast, Lunch, Dinner, and Special/Catered Events. Produces small to large batch goods using advanced and full range of classical cooking techniques. Responsible for the preparation of food for residents in a Senior Living / Healthcare environment. Uses standardized recipes to achieve proper quantities and consistent high quality. Maintains a high standard of sanitation within the department and ensures compliance with organization standards as well as federal, state, and local regulations.

Responsibilities

• Prepares and cooks to order foods that may require short to mid-level preparation time.
• May prepare food and serve customers at an a la carte and may operate a grill station.
• Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other food products for consumption in eating establishments.
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• Attends all allergy and foodborne illness in-service training and applies principles of food safety to food preparation and sanitation practices.
• Receives inventory, moves, and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
• May produce some batch goods using basic cooking technique.
• Takes and records temperatures and corrects temperature discrepancies.
• Prepares all necessary foods for meal according to production sheets.
• Completes all prep items according to prep sheet.
• Plates food as ordered with attention to appearance and garnish.
• Produces small to large batch goods using advanced and full range of classical cooking techniques.
• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Typically performs fast food cooking duties in preparing food items to be served to customers.
• Cleans and sanitizes workstations and equipment and must follow all regulatory rules and procedures.
• Assists with set ups.
• Breaks down and cleans up serving lines and other