PM Line Cook

Education/Formal Training

• High school education or equivalent.

Experience

• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Physical Demands

• Lifting, pushing, pulling and carrying.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Lifting, pushing, pulling and carrying - up to 70 lbs. items including food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing - during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.

Responsibilities

• To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.
• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Aid in keeping buffet stocked.
• Aid in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.