Line Cook
$104,000–$104,000 year
On-sitePortland, Oregon, United States
Job Summary
Check items against recipe cards, verify use records, and ensure food is presented efficiently and in a quality manner. Monitor the line setup before meal functions to maximize efficiency, maintain equipment, and enforce a "clean as you go" policy. Prepare food consistently per recipe cards and portion standards, start items prepared ahead of time without over-preparing, and date all containers while rotating stock to keep perishables at proper temperatures. Check pars for shift use, determine preparation needs, and set up the line. Note out-of-stock items, assist in stocking the buffet, and return unused food to designated storage areas with proper dating. Assist in planning actions to correct food cost problems and control waste, loss, and usage per SOP.
Required Qualifications
- High school education or equivalent
- one to two full years of employment in a related position with this company or other organization(s)
- Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work
- Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs
- Periodic climbing required
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day
- full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day
- Continuous standing -during preparation, during service hours or during expediting, usually all day
- Must be able to hear equipment timers and communicate with other staff
- Must be able to see that product is prepared appropriately
- Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing
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