SEI F&B Line Cook - 2399

Essential Job Duties And Responsibilities

• Aids in producing exquisite food items.
• Maintains all sanitation rules and regulations.
• Produces foods in large volumes.
• Must be able to pass Serve Safe certification.
• Keeps all equipment in an “as new” state.
• Produces all food products consistently without compromising quality.
• Enforces the standard for the storage and handling of all food products.
• Prepares food to very high standards of taste and plate presentation.
• Follows all recipes.
• Maintains composure and produces in high volumes.
• Keeps area neat, clean and organized.
• Assists utility worker in daily kitchen cleanliness and maintenance.
• Assists utility worker in ware cleaning areas.
• Must be available to work weekends, evenings, and holidays.
• Performs other duties as assigned.

Work Environment/Safety Hazards

• Frequent periods of standing, bending, twisting and walking.
• Frequent use of hands, fingers, wrists and arms associated with the daily production of food.
• May work in varied temperatures.
• Walking on wet and slippery floors.
• Will be exposed to high volume stressful situations.
• Will be required to work with stoves, ovens, broilers, fryers and grills.
• Use of hands, wrists, fingers and arms in daily cleaning as associated with doing dishes, sweeping and mopping.

Required Minimum Qualifications

• 18 years of age.
• One (1) year of restaurant cooking experience with increasing levels of responsibility, communication and teamwork skills or
• Six months of SECR internal Culinary training and/or six months of internal Line Cook cross-training within the SEWPH F&B department.
• Successfully pass ServSafe Food Safety certification course within the first 90 days of employment as a condition of continued employment.
• Pre-employment background check and drug screen.

Preferred

• Native American.