Line Cook
Line Cook
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Job Description
#Roswell
ESSENTIAL DUTIES:
- Grill saut broil cut Prime Rib set and present plates use fryer cut meat.
- Carry miscellaneous weights up to 75lbs.
- Extensive cleaning from ceiling to floor is mandatory.
- Read and write as well as verbally communicate.
Physical functions:
Adjust bend break carve clean clear close connect control cut dial fasten finish fold gather guide handle hear hold insert lift load lock maintain make mix open place polish position pour print pull push remove se secure separate sort speak switch tighten transport turn unload weigh write
Mental functions:
Advise calculate classify compare coordinate detect estimate evaluate influence inspect instruct interpret measure observe organize plan read record select sort supervise verify
METHODS TECHNIQUES PROCEDURES:
- Grill:Read ticket make sandwiches place various food items on grill and then grill them interact in very close quarters.
- Saut: Read ticket saut (pan cook) various items
- Broil:Select correct items broil various items to correct temperature place item onto plate read tickets stock various items interact in very close quarters
- Cut Prime Rib:Read ticket and select correct temperature of Prime Rib.Remove and place Prime Rib on cutting area slice proper size weigh and replace Prime.Place cut piece on plate.Interact in very close quarters.
- Set and Present Plates:Read ticket select correct plate size organize plates check order check ticket times interact in very close quarters.
- Fry: Read ticket select breading select and fry various items.Place in fryer basket select times for items on computerized fryer remove items from basket place in warmer then organize and place on appropriate place. Interact in very close quarters.
- Preparation for all food items according to company policy and procedure.
OUTPUT:
Daily tasks in each area have their own certain time limit.Expected outcome is above satisfactory according to managers judgment.Unsatisfactory outcome results in written and/or oral warning.Continued unsatisfactory outcome may result in termination.
EQUIPMENT AIDS TOOLS MATERIALS:
- Work surface:Any where from 3ft x 3ft to 4ft x 10ft stainless steel/ wooden counter tops that are stationary.Tile floors.
- Controls:knobs levers toggles that reach from head to toe.
- Equipment:Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts IE:mixers blenders slicers food processors etc.
- Materials:Various foods.Some chemicals for cleaning.
- Aids:Various pots and pans carts utensils scales back support belts available.
WORKING CONDITIONS:
- 70 to 110 degrees indoor/ outdoor humid and wet
- Medium to high noise level
- Possibility of cuts bruises burns infections shock explosions and slips and falls
- Exposed to odors gases fumes
- Bright light level
- Ventilation moderate to low
- Radiation (microwave)
- Cramped spaces
SUPERVISION CONTROL:
Workers are responsible for all assigned work done in all areas.Reports to the General Manager. Assistant manager Kitchen manager Corporate Management and Owners.
Employment Type
Part-Time
