Line Cook

Description

TITLE: Line Cook

DEPARTMENT: Food and Beverage

REPORTS TO: Chef & B Manager

SUMMARY

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

ESSENTIAL RESPONSIBILITIES

• •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.
• •Assist in keeping buffet stocked.
• •Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• •Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
• •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.
• •Assist in keeping buffet stocked.
• •Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• •Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

OTHER RESPONSIBILITIES

All other duties as assigned, requested or deemed necessary by leadership.

SUPERVISORY DUTIES

None

BEHAVIORAL FOCUS

At G Lodging, our core values which provide a guide for our decisions are:

• •Do the Right Thing: demonstrate empathy, honor and integrity in all that we do.
• •Think We, not Me: Together as a team we reach new heights in our work and community.
• •Be Your Best Self: We are engaged, move with purpose, and serve with enthusiasm.
• •Think Like a Guest, Act Like an Owner: Anticipate the needs of our guests and value our properties.

CORE COMPETENCIES

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associate, regardless of role which include:

• •Integrity and Respect
• •Communication
• •Innovation
• •Teamwork and Relationships
• •Hospitality
• •Job Excellence

Requirements

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).

Knowledge/Skills

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• •Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include 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. Lifting, pushing, pulling and carrying.
• •Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.