Line Cook

Probationary, full-time, non-exempt, hourly union position. Various shifts available; hours and days may vary. Mandatory overtime as required by the union contract.

About the Role

Prepare and cook items such as omelets, made-to-order eggs, fresh gourmet burgers, Philly cheesesteaks, and breakfast items in a fast-paced, high-volume environment. Operate and clean equipment including fryers, char-broilers, flat-tops, and convection ovens. Maintain a clean workspace, perform preventative maintenance on equipment, and adhere to high sanitary, hygienic, and safety standards per HACCP and NYS Department of Health guidelines.

Responsibilities

• Food preparation and cooking of various items following established recipes and production systems.
• Maintain production and usage records.
• Accurately prepare customers’ orders and handle requests in a timely manner.
• Maintain cleanliness and maintenance of kitchen and equipment.
• Assist with training new hires and student workers.
• Perform high-volume prep work, including using knife skills to prepare recipes.
• General cleaning, other food service duties, and projects as requested by management.

Requirements

• Minimum 2 years of professional cooking experience, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards.
• Proficiency in professional knife-handling skills.
• Experience following standardized recipes and measuring ingredients accurately.
• Ability to organize and maintain kitchen workstations.
• Ability to correctly identify product.
• Ability to prioritize work and execute tasks with speed, efficiency, and accuracy in a high-volume environment.
• Ability to work independently and as part of a team.
• Excellent customer service skills.
• Ability to speak, read, and write English, with accurate math skills.
• Maintain professional appearance, demeanor, and hygiene.
• Reliable transportation and attendance.

Work Environment

The work environment can be loud and busy, with exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces. Frequent exposure to heat, steam, fire, noise, and extreme temperatures in coolers and freezers. Work may take place in refrigerated and temperature-controlled environments.

Physical and Mental Demands

• Very active role requiring the ability to stand and walk for a minimum of 8 hours.
• Occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.
• Regularly required to talk and hear.
• Manual dexterity, auditory, and visual skills required to follow written and oral instructions and procedures.
• Ability to use hands to finger, manipulate, stir, measure, pour, cut, chop, dice, and decorate.
• Requires working taste buds, ability to smell, feel with fingers, and visually inspect, including close and distance vision.
• Frequently lift and/or move up to 25 lbs. and occasionally lift and/or move up to 50 lbs.

Pay

Starting rate: $18.35/hr (Union employees: see Appendix “A” of the union contract).