Cook 1

Areas USA, Inc•Boston, MA

About The Position

As a Line Cook, you will prepare dishes according to recipes and chef specifications. The role involves food production and opening and closing procedures in a fast-paced kitchen environment. You will prepare food and beverage products using recipe guidelines, proper preparation techniques, and sanitation guidelines, and set up and operate kitchen equipment. You will review menus and customer orders to determine the type and quantities of food to prepare. You must comply with portion sizes, quality standards, department rules, policies, and procedures; maintain proper food temperatures and storage; ensure menu items are fresh and meet quality standards; and package products to specifications. The role also includes maintaining clean, organized, sanitized, and sufficiently stocked workstations, coolers, equipment, kitchen, and storage facilities; following waste-control guidelines and recording waste; and completing opening, closing, side-work, and end-of-day inventory duties. The position requires frequent standing, walking, bending, reaching, twisting, squatting, and repetitive motions, as well as the ability to lift up to 50 pounds, reach up to seven feet, move rapidly, and coordinate multiple orders. Work involves moderate to high noise levels and exposure to variable temperatures.

Requirements

At least 2 years of previous experience in a back-of-the-house foodservice position.
Ability to understand recipes and food abbreviations, and read and comprehend prep sheets and recipes.
Ability to work in a fast-paced environment with a high level of attention to detail.
Ability to follow procedures, take directions, and work in a team environment.
Basic math skills, including the ability to calculate and follow recipe measurements and proportions.
Ability to lift up to 50 pounds to and from freezers and ovens, reach up to seven feet, and twist, bend, and squat.
Ability to stand and walk for the entire shift in moderate to high noise levels.
Manual ability to chop, mix, blend, and whip a variety of foods and liquids, and operate kitchen equipment.

Responsibilities

Follow assignments for opening and closing procedures and food production.
Prepare food and beverage products according to recipe guidelines, using proper preparation techniques and sanitation guidelines.
Set up and operate kitchen equipment.
Review menus and customer orders to determine the type and quantities of food to prepare.
Comply with portion sizes, quality standards, department rules, policies, and procedures.
Maintain proper food temperatures and storage, and ensure menu items are fresh and meet quality standards.
Package products to the required specifications.
Keep workstations, coolers, equipment, the kitchen, and storage facilities clean, organized, sanitized, and sufficiently stocked.
Follow waste-control guidelines and record waste on the spoilage sheet.
Perform opening, closing, side-work, and end-of-day inventory duties in accordance with guidelines.