Line Cook #26-080

Anne Arundel Workforce Development Corporation (AAWDC)•,

5d•Onsite

About The Position

The Line Cook works at the Naval Academy Club at the United States Naval Academy and assists with preparing food products, obtaining ingredients, and cleaning food-preparation equipment, utensils, and work areas. The role supports a seven-day-a-week operation and requires open availability for day, evening, weekend, and holiday shifts. The position has a set schedule, with flexible scheduling available.

Requirements

At least 6 months of experience in a culinary role.
Knowledge of food-service equipment and proper storage techniques, such as FIFO.
Ability to follow procedures and standardized recipes.
Experience as a short-order cook, banquet cook, and/or prep cook.
Ability to perform work involving continual standing and walking; frequent stooping, reaching, pushing, pulling, and bending; frequently lift or move objects up to 40 pounds unassisted; and occasionally lift or move objects over 40 pounds with lifting devices or assistance from other workers.
Open availability for day, evening, weekend, and holiday shifts.

Nice To Haves

Line cook experience is preferred.

Responsibilities

Assist cooks with their tasks.
Obtain the products and small equipment items needed for food preparation.
Follow standard recipes when preparing assigned items, including items for banquet service, and use appropriate measuring devices.
Follow manufacturers’ instructions when operating food-production and serving equipment.
Use safe and sanitary food-handling practices, including personal hygiene practices.
Return soiled food-preparation utensils and small wares to the proper areas.
Maintain a clean work station and clean assigned preparation and serving equipment and areas.
Collect food, beverage products, and small wares needed for item preparation.
Assist with plating food items for service.
Handle leftover food items as instructed by the sous chef.
Maintain accurate records of food supplies and freezer and refrigerator temperatures.
Ensure stock rotation; assist with ordering stocks and checking deliveries, spending, and stock values as required by the Garde Manager Chef or Sous Chef.
Perform other appropriate tasks assigned by the Garde Manager Chef or Sous Chef.