HRTMS Job Description Management
| Line Cook 2 J o b D e s c r i p t i o n | | |
JOB INFORMATION | | Title: | Line Cook II | | Title Description: | Line Cook 2 | | FLSA Status: | Non-Exempt | | Reports To: | Sup, F&B Kitchen-NC | | Supervises: | | | Approved Date: | 5/3/2024 10:30:15 AM | | Date Last Edited: | 5/3/2024 10:30:09 AM | | 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: | X | Individual Contributor | | People Leader |
| POSITION SUMMARY | | The Line Cook II works 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 II follow recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook II 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 II efficiently operates grills, fryers, broilers, and other commercial equipment to prepare and serve food. The Line Cook II is responsible for communicating daily needs and recommend changes and/or efficiencies. | | | | | | | |
ESSENTIAL DUTIES | | Essential Duties | • | Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager | • | Responsible opening and closing SOPs associated with daily area of operation, assists others as needed | • | Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary | • | Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition | • | Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness | • | Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge | • | Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor. | • | Receives shipment and organizes product according to FIFO and health and food safety standards | • | May be assigned additional work within the restaurant operation as needed | | | |
Additional Responsibilities | • | Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines | | | |
Travel Requirements | Est. Amount | Brief Description | 0% | No travel expected | | | |
Work Experience | Experience | Experience Details | Req | Pref | | 2 years | Working in a commercial kitchen in various stations as a line cook. | X | | | | | | | | | | | |
Knowledge, Skills and Abilities | • | A pattern of regular, prompt, dependable attendance required | • | Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests | • | Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen | • | Exceptional communication and the ability to work effectively as part of a team | • | Intermediate knowledge of food product and cooking methods | • | Understanding of prep calls, able to communicate concerns and adjustments in a timely manner | • | Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes | • | Ability to expand and convert recipes to achieve different yields | • | Ability to identify quality issues of current recipes | • | Proficient in basic knife skills with a high focus on knife safety | • | Strong work ethic with strong attention to detail | • | Basic computer literacy skills | • | A pattern of regular, prompt completion of company assigned trainings | • | Intermediate knowledge of sanitation and personal hygiene practices required | | | |
Licenses and Certifications | Licenses/Certifications | Licenses/Certification Details | Time Frame | Req | Pref | | | SERV Safe Food Handler | within 30 Days | X | | | | | | | | | | | | | |
Physical Demands | 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 - Occasionally (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
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Work Environment | 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. |
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