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Requisition Number 18-0088
Post Date 11/20/2018
Title Line Cook
City Unity Village
State mo
Description Job Title: LINE COOK
Department: 68000 Food, Catering, Conferencing
FLSA Status: Non-Exempt
Band / Zone: IC2
Supervisor: Managing Chef

Position Summary: Responsible to prep, cook and present food served using established production procedures and systems.

Competency Statement(s):
Job Specific Knowledge and Skills: Able to acquire and apply knowledge, skills and experience to accomplish results.
Quality: Able to provide high quality service and products while consistently seeking ways to improve outcomes and enhance services.
Professionalism and Accountability: Able to demonstrate commitment to the position and accepts responsibility for personal actions.
Values: Able to promote a safe and inclusive environment of integrity and honesty.

Education: Minimum High School Diploma or GED equivalent

• Experience working in a fast-paced banquet environment.
• Former practical cooking experience and/or current culinary student.
• Demonstrate flexible and have the ability to perform cross-functional duties.
• Good communication skills and be able to provide service to all customers.

Computer Skills: Minimum basic end user skills.

Certificates & Licenses: Must have a food handler’s permit from Jackson County, or attend the class and receive the permit within one month of hire.

Other Requirements: Three to five years culinary experience, preferred.

Essential Job Functions:
1. (functions essential to the job) Regular Attendance.
2. Adhere to all company policies and procedures including all safety guidelines.
3. Utilize electronic time management system to input time and attendance.
4. Prepare ingredients by following recipes.
5. Complete meal preparation by grilling, sautéing, roasting, frying and broiling ingredients. Verify doneness and taste. Assemble and refrigerate cold ingredients.
6. Present meals by placing and arranging hot and cold elements using plates, dishes, bowls and baskets.
7. Control costs by adhering to recipes. Follow preparation standards.
8. Maintain sanitary kitchen by adhering to state and local sanitation, storage and refrigeration requirements and codes. Clean equipment.
9. Keep equipment operating by following operating instructions. Perform preventive and cleaning maintenance.

Non-Essential Job Functions:
(Functions specific to an individual position)
1. Accomplish organization goals by accepting ownership for accomplishing new and different requests. Explore opportunities to add value to job accomplishments.
2. Assist other members of the food service team, as requested.
Physical/Mental Requirements:
N/A Not Applicable Activity - Not applicable to this occupation
O Occasionally Position requires this activity up to 33% of the time (02.5+ hrs/day)
F Frequently Position requires this activity up to 33% of the time (02.5-5.5+hrs/day)
C Constantly Position requires this activity more than 66% of the time (5.5+ hrs/day)

C Inside Work
N/A Outside Work
O Excessive Noise
N/A Sitting/Workstation
C Use of Hands/Fingers
O Climb - Stairs/Ladders
C Lifting 20 Max lbs., up to max 50lbs with assistance
N/A Traveling
N/A Exposure to Hazards
C Read/See
F Exposure to Temperatures
F Talk/Communicate
C Standing/Walking
C Taste/Smell
F Stoop/Kneel/Crouch/Crawl
N/A Operate Equipment/Company Vehicles
O Operate Computers
C (List Equipment Type):
C Other (explain):
Slip-resistant safety shoes, steamer, knives, steam pots, large mixers, tilt skillets, slicers, deep fryers, grill, robo coup, food processor

Work Environment: Kitchen Environment, Open Banquet Center Environment

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An Equal Opportunity Employer