Cook_Line

Line CookPrepares and serves nourishing and attractive meals and other foods as required to support the menu, specific to diet orders and other catered events. Follows and comprehends recipes, production sheets, spreadsheets and follows all work assignments given by a supervisor.Practice proper hand washing, glove use, and other sanitation guidelinesReview daily menu, spreadsheets, and recipesIdentify and gather food items needed for meal servicePrepare, cook and portion food items according to recipes, spreadsheets, and Satellite Diet Counts SheetEnsure proper food items are prepared correctly and according to established meal times - communicate any discrepancies to a supervisorOperate a variety of kitchen utensils and equipment including but not limited to: blender, mixer, food slicer, steamer, food processor, ovens, range, tilt skillet, kettles, and food warmersEnsure equipment is working properly. Notify supervisor when something is not working properlyCook foods using a variety of methods including but not limited to bake, roast, broil, grill, steamMaintain and monitor proper temperature controls of foods during cooking, serving, and holdingAccurately take, record, and log cooking temperatures for all foods preparedServe meals attractively using appropriate gravies/sauces/condiments, garnishes, serving utensils, dinner ware and portioningPrepare consistency modified foods appropriately (follow recipes & spreadsheets)Use nutritionally equivalent substitutes when required and refer to supervisor and/or dietitian and record on substitution logProperly complete all worksheet records and production sheet recordsUse HACCP food handling procedures during preparation, cooking, serving, and storing of foodAssist in keeping coolers, freezers, and storage areas cleaned and organized. Properly cover, store, label, and date all foods including leftovers and rotate foods properly using the FIFO (First In First Out) methodPerform daily and weekly cleaning projects as assigned and initial log sheetClean, sanitize, and properly store all items before end of shiftSweep & mop floors as assignedAssist in the preparation of food for special functions when neededAttend daily production meeting or pre-service meeting, training meetings, safety meetings & staff meetingsMaintain a record of acceptable attendance and punctuality.Adhere to all company/department rules and safety proceduresPerform other duties as assigned.High school diploma or GEDMin. 1-year Quality and Quantity food preparation experience requiredMust be skilled in quantity and quality food preparation, using a variety of cooking methodsCountry Club style cooking/Scratch cookingServSafe Certification preferredReading and writing skillBasic math skillsMust be a minimum of eighteen (18) years of age. Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion.Ability to read, write, speak and understand English. Ability to use simple math concepts; good communication skills; sound mental and physical health; ability to get along well with others, to demonstrate a high level of sensitivity and interest in people, especially older adults.Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.