Line Cook I

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Line Cook I

Title Description:

Line Cook I

FLSA Status:

Non-Exempt

Reports To:

Sup, F&B Kitchen-NC

Supervises:

Approved Date:

6/13/2024 4:31:37 PM

Date Last Edited:

6/11/2024 6:45:04 PM

Locations:

NC Mills River

Function:

Food and Beverage

Business Entity:

Mills River Food&Beverage

Cost Center:

F&B Kitchen

Employee Type:

Full Time

Age Requirement:

18+

Employee Supervisory Classification:

POSITION SUMMARY

The Line Cook I is a member of the kitchen team, who will work closely with all other positions in the Back of the House operations to prep, cook, and expedite food to the guests ordering onsite, delivery, and to-go.  The Line Cook I follow recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards.  The Line Cook I is responsible for developing a comprehensive knowledge of operations within the stations they are assigned and working a varying shift to perform the essential duties of their role.  The Line Cook I operates grills, fryers, broilers, and other commercial equipment to prepare and serve food.

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Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager

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Responsible for following opening and closing SOPs associated with daily area of operation

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Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary

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Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition

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Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness

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Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge

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Receives shipment and organizes product according to FIFO and health and food safety standards

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May be assigned additional work within the restaurant operation as needed

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Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines

0%

No travel expected

QUALIFICATIONS

6 months

Experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved.

X

or

6 months

Experience in banquet kitchen operations

X

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A pattern of regular, prompt, dependable attendance required

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Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests

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Exceptional communication and the ability to work effectively as part of a team

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Ability to complete daily prep lists and communicate adjustments in a timely manner

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Basic knowledge of food product and cooking methods

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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes

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Ability to read and follow recipes to achieve quality and consistent yields

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Beginner knife skills with a good understanding of knife safety preferred

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Strong work ethic with strong attention to detail

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Basic computer literacy skills

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Beginners knowledge of sanitation and personal hygiene practices required

SERV Safe Food Handler

within 30 Days

X

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Rarely
• Walking - Frequently
• Standing - Constantly
• Bending (Waist) - Frequently
• Bending (Neck) - Frequently
• Lifting - Occasionally (50)
• Carrying - Frequently (25)
• Pushing - Occasionally (100)
• Pulling - Occasionally (100)
• Squatting - Occasionally
• Kneeling - Occasionally
• Twisting (Waist) - Frequently
• Twisting (Neck) - Frequently
• Grasping - Constantly
• Talking - Frequently
• Hearing - Constantly
• Repetitive Motion - Constantly

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Constantly
• Outdoors - Occasionally
• Humid - Occasionally
• Work near toxic or caustic chemicals - Occasionally
• Exposure to fumes & airborne particles - Frequently
• Exposure to extreme cold - Rarely
• Exposure to extreme heat - Rarely
• Exposure to wet environments - Rarely
• Extreme changes in temperature - Occasionally
• Work near loud noises - Occasionally
• Work near moving mechanical parts - Occasionally

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