Line Cook I

Job Description:

Job Title: Line Cook I

Reports To: Chef Manager Copper Turret

Department: Copper Turret

Classification: Non-exempt

Grade: 12

Supervises: No Supervisory Responsibilities

Job Summary:

The Line Cook I is charged with one specific station in the kitchen, yet possesses the ability to assist in all areas; with strong emphasis on quality, while maintaining Company and Food Service standards.

Essential Functions:

• Prepares daily entrees/items with a team of 1-3 cooks, featuring menus approved by Chef Manager
• Performs tasks associated with Fryer, Grill, Sauté, and Pantry
• Ensures departmental standards are met with regard to product quality and presentation
• Participates in all scheduled production as directed
• Performs various kitchen maintenance tasks such as, but not limited to: emptying the trash, washing dishes, sweeping and mopping
• Assure quality, appearance and taste of all food for customer service
• Limited catering activity on and off premise as necessary
• Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards
• Prepare recipes as directed using traditional made from scratch preparation methods and when necessary converted correctly
• Tests the temperature of food at specified intervals
• Assist SUNY Morrisville professors with classes or labs at the Copper Turret as needed
• Assist students attending classes or labs at the Copper Turret as necessary
• Assures the proper cooling and storage of potentially hazardous food items. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food products
• Understand how to properly use and maintain all equipment used
• Reports equipment problems and problems with food and supplies to Chef de Cuisine
• Maintains daily production records in accordance with departmental procedures
• Strives to reduce waste and to optimize the profitability of the unit
• Ensure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of product
• Meet all timelines for preparation
• Prepares the assigned station for service
• Work the service line at assigned station during the meal hours
• Plans for the timely and proper use of any leftover items
• Communicates effectively with staff
• Other duties as assigned

Qualities:

• Ability to accept direction, instruction and constructive criticism
• Work independently and as part of a team
• Take initiative, anticipate, prioritize, and follow tasks through to completion
• Successfully operate within deadlines, use creative problem solving skills, and evaluate and adjust when necessary
• Adhere to Company, Department and State guidelines as directed
• Predictable and reliable attendance

Education and Experience:

High school graduate or equivalent; a minimum 3-5 years’ experience in the Food Service industry; experienced in all types of cooking methods, supervision, kitchen equipment and food service operations; must be able to read and write with knowledge of basic math; ServSafe certification is preferred

Physical Conditions and Demands:

Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

This job description has been approved by all levels of management: