Line Cook
On-siteSt. Louis, Missouri, United States
Job Summary
Maintain, set up, and manage food production for all meat, fish, fowl, and other items while ensuring quality control and adherence to standard recipes. Visually inspect and select only the highest quality ingredients, control portion sizes for high-cost items, and keep refrigeration and work areas clean to meet health department regulations. Prepare requisitions using math skills to order supplies and maintain all kitchen equipment in proper working condition. Perform general cleaning tasks, ensure floors are dry to prevent slip hazards, and report any suspicious activity immediately. This role requires knowledge of fry cooking, sanitation standards, and operating kitchen equipment like stoves and slicers. The hospitality business operates seven days a week, twenty-four hours a day, requiring varying schedules, weekends, holidays, and overtime to reflect business needs.
Required Qualifications
- High school diploma
- Culinary or Apprenticeship program
- Good working knowledge of the fundamentals of fry cooking
- Good working knowledge of accepted standards of sanitation
- Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e.. knives, spoons, spatulas, tongs, etc.
- Hearing and visual ability to observe and detect signs of emergency situations
- Ability to push and pull objects or materials weighing up to 100 pounds
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to 150 pounds
- Ability to perform duties within extreme temperature ranges
- Any combination of education and experience equivalent to graduation from high school or other combination of education, training or experience that provides the required knowledge, skills and abilities necessary to perform the functions of the job
Desired Qualifications
- High school diploma preferred
- Culinary or Apprenticeship program preferred
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