Line Cook (Full-Time, $19.00/hr.) Graylyn Conference Center

Essential Functions

• Communicates daily with supervisor for job assignments.
• Produces and fabricates food products for conference dining and special events; including hors d'oeuvres, salads, soups, entrees, and desserts.
• Assists Chef with hot line foods and production.
• Maintains a high level of sanitation and safety in the kitchen area.
• Maintains fabricated food items for storage.
• Utilizes excess trimmings and unused portions of fabricated food items.
• Maintains positive relations with buffet attendants, servers, and dishwashers.
• Performs other related duties as assigned.

Required Education, Knowledge, Skills, Abilities

• High school graduate with one year’s experience in a hotel kitchen or fine restaurant, or an equivalent combination of education and experience.
• Demonstrated knowledge of high-volume food production.
• Demonstrated knowledge of kitchen equipment and their functions.
• Demonstrated knowledge of hotline a la carte production.
• Ability to operate powered kitchen equipment.
• Ability to utilize cutting instruments, and knowledge of knife cuts.
• Knowledge of standard cooking fundamentals.
• Ability to create a pleasing presentation of food products.
• Ability to organize materials and products in the kitchen.
• Good communication and interpersonal skills.
• Ability to convert recipes using mathematical skills.

Physical Requirements

• Medium work: Exerting up to 50 pounds of force occasionally.
• Climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing.
• Visual acuity to determine neatness and thoroughness of work assignments.

Environmental Conditions

• Worker is subject to both inside and outside activities.