Line Cook II
: Job Details :

Job Description:Job Title:Line Cook IIReports To:Chef ManagerDepartment:Copper TurretClassification:Non-exemptGrade:16Supervises:No Supervisory ResponsibilitiesJob Summary:A Line Cook II has demonstrated high level of proficiency in all the stations in kitchen, to include but not limited to Fryer, Grill, Saute and Pantry.Essential Functions:Assists the Chef Manager with ordering and inventoryReviews menu items, production plans, and job assignments necessary to coordinate the production of all menu itemsAdheres to proper food handling techniques and properly balances time use, material and equipment to avoid unnecessary expense and wasteReceives and stores food requisitions and suppliesResponsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraudComes in contact with customers. Responds to suggestions and concernsPrepares daily entrees/items with a team of 1-3 cooks, featuring menus approved by Chef de Cuisine and Executive ChefPerforms tasks associated with Fryer, Grill, Saut, and PantryEnsures departmental standards are met with regard to product quality and presentationParticipates in all scheduled production as directedPerforms various kitchen maintenance tasks such as, but not limited to: emptying the trash, washing dishes, sweeping and moppingAssure quality, appearance and taste of all food for customer serviceLimited catering activity on and off premise as necessaryAssist in maintaining kitchen storage areas according to regulatory agency and departmental standardsPrepare recipes as directed using traditional made from scratch preparation methods and when necessary converted correctlyTests the temperature of food at specified intervalsAssist SUNY Morrisville professors with classes or labs at the Copper Turret as neededAssist students attending classes or labs at the Copper Turret as necessaryAssures the proper cooling and storage of potentially hazardous food items. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food productsUnderstand how to properly use and maintain all equipment usedReports equipment problems and problems with food and supplies to Chef de CuisineMaintains daily production records in accordance with departmental proceduresStrives to reduce waste and to optimize the profitability of the unitEnsure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of productMeet all timelines for preparationPrepares the assigned station for serviceWork the service line at assigned station during the meal hoursPlans for the timely and proper use of any leftover itemsCommunicates effectively with staffOther duties as assignedQualities:Ability to accept direction, instruction and constructive criticismWork independently and as part of a teamTake initiative, anticipate, prioritize, and follow tasks through to completionSuccessfully operate within deadlines, use creative problem solving skills, and evaluate and adjust when necessaryAdhere to Company, Department and State guidelines as directedPredictable and reliable attendanceEducation and Experience:Associates in Culinary preferred; a minimum 3-5 years experience in the Food Service industry, experienced in all types of cooking methods, supervision, kitchen equipment and food service operations; must be able to read and write with knowledge of basic math; ServSafe certification is preferred.Physical Conditions and Demands:Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of foodPlease note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.This job description has been approved by all levels of management:Compensation details:18.83-19.88 Hourly WagePIe5003305a727-26289-#######9