JOB TITLE: PREP & LINE COOK
REPORTS TO: Kitchen Management
HAS REPORTING: None
GENERAL DESCRIPTION:
Under general supervision, responsible for preparing food items according to established recipes. Must be able to work effectively in a fast-paced restaurant environment. Responsible for food quality.
QUALIFICATIONS:
Must be 18 years old. Must be able to work effectively in a fast-paced restaurant environment. Must be able to attend all regularly scheduled meetings. Must very enthusiastically support the theme of the restaurant.
ESSENTIAL FUNCTIONS - Prep Cook:
1) Prepares food according to Divine Dining Group specifications.
2) Prepares all foods on prep list.
3) Must acquire and maintain DHEC certification on an annual basis and apply rules at all times.
4) Responsible for good personal hygiene.
5) Operates and maintains kitchen equipment and utensils properly.
6) Follows all rules, regulations and guidelines for food sanitation and handling.
7) Proficient and knowledgeable in correct food handling.
8) Follows all recipes and directions exactly.
9) Maintains steady work pace for long periods of time.
10) Must be able to understand communication from fellow Employees in order to effectively prepare food.
11) Ability to demonstrate familiarity with company history, other Divine Dining Group restaurants, and basic employee policy.
12) Understands the dress code and obtains a suitable uniform.
13) Knowledge of all company customer service policies.
ESSENTIAL FUNCTIONS - Line Cook: (IN ADDITION TO ABOVE)
14) Cooks all food items to Divine Dining Group specifications.
15) Maintains quality and portion control on all foods.
16) Cleans and mops kitchen.
17) Properly rotates, labels and dates all food received.
18) Properly cleans all kitchen equipment including their station.
19) Cleans and maintains kitchen area including their station.
MARGINAL FUNCTIONS (Prep & Line Cook):
1) May perform other duties as necessary.
PHYSICAL DEMANDS OF THE JOB (# of Hours per Day below may vary):
Walk- Up to 12 Hours per Day
Stand- Up to 12 Hours per Day
Sit- Up to 12 Hours per Day
Lift/Carry- 1 to 50 lbs .5 to 2.5 Hours per Day
Push/Pull- .5 to 2.5 Hours per Day
Grasp/Manipulate Objects- Up to 12 Hours per Day
Use Hands and Feet in Repetitive Movements, Left and Right Side
Exposed to Temperature Changes, Fumes, and High Temperatures- Up to 12 Hours per Day
Vision (All Aspects), Hearing, Speaking, Touching- Up to 12 Hours per Day
EQUIPMENT OR MACHINES USED:
(Collectively, all back of house equipment) Mixers, Slicers, Ovens/Deep Friers, Steamers, Range, Broilers, Dishwasher, Knives.