Line Cook - California Aeronautical University

SUMMARY:  The Line Cook works on a variety of stations in a high-volume kitchen environment. 

They are responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Executive Chef/ Chef de Cuisine and Lead Cook.

 Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment.

 The Line Cook must also uphold the philosophy and mission of the University while instilling positive and progressive attitudes in all students.   

JOB REQUIREMENTS include but are not limited to the following:   

COMPLIANCE: 

• Responsible for compliance with all local, state, and federal food sanitation regulations. 

• Ensure completeness, accuracy, and security of campus files, documents and reports.

• Ensure and maintain compliance with all company policies and procedures

• Responsible for complete and accurate timekeeping.

ESSENTIAL DUTIES:

• Conduct all duties and responsibilities ethically and professionally;

• Provide the highest and most efficient level of hospitality service to the guests.
• Works in the designated station as set by Executive Chef
• Able to organize the assigned work area and efficiently FIFO items.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, steamer, boiler, microwaves and fryers.
• Able to produce quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification and yield guide.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cook’s meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Chef / or Lead to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the standards.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required (i.e. Shift logs), with the Lead Cook or Chef before leaving.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the management.
• Reports any customer service issues to Chef or Lead