Line Cook

Under general supervision, prepares hot and cold meals for presentation according to predetermined recipes and menus.
Seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items while monitoring portions, managing inventories, and maintaining a sanitary kitchen work area.
Requirements DUTIES AND Responsibilities:
Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.
Prepares food as directed.
Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.
Cooks meats and vegetables using a full range of cooking methods; Tests foods being cooked for quality.
Estimate expected food consumption based on previous trends and developments.
Prepares and bakes simple pastries and rolls.
Completes production sheets and other records as required.
Organize food storage and kitchen equipment Maintains clean work areas, utensils, and equipment.
Caters special events as required.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
May be required to prepare special diets according to prescribed standards.
Performs miscellaneous job-related duties as assigned.
Inventory, place orders and properly store, date, and rotate food items.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Less than high school with no previous work experience required.

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