Line Cook

Heartland Center For Behavioral Change•Kansas City, MO

23d•$17 - $18•Onsite

About The Position

The line cook is responsible for ensuring that food is made to the exact specifications of the establishment and the chef. This role involves the daily chores of preparing food items in the pantry, stations, or any other areas of the kitchen, adhering to specifications such as portion control, presentation standards, and unique recipes. The line cook must possess an understanding and knowledge of the use and maintenance of all equipment in their station and prepare and cook food items in a clean and timely manner.

Requirements

Skill in food preparation and related tasks
Knowledge of food service industry including knowledge of regulations and requirements for safe food handling and storage.
Knowledge of proper knife handling techniques and basic cooking techniques.
Understanding of basic food science principles.
Ability to operate food preparation equipment.
Ability to stand for long periods of time.
Ability to bend.
Ability to sit.
Ability to squat.
Ability to stand.
Ability to walk.
Ability to push/pull.
Ability to handle object(s).
Ability to use fine finger movements.
Ability to reach above shoulder level.
Ability to read/comprehend.
Ability to write.
Ability to perform calculations.
Ability to communicate orally.
Ability to reason and analyze.
Must carry/lift loads of moderate (up to 25-50 lbs.).
All candidates will be required to submit to a background screening. No candidate may be considered for employment who is under the supervision of Federal, State, County or Municipal Corrections Department nor have any pending felony or misdemeanor charges other than minor traffic charges.
All candidates for employment must meet the established minimum qualifications for employment as identified by the applicable regulatory agencies.

Nice To Haves

Is exposed to excessive noise
Is around moving machinery
Works in confined quarters
Other

Responsibilities

Prepare and cook all menu items in accordance with standards established by Chef.
Stock and maintain sufficient levels of food on the line.
Clean and maintain stations while exercising safety and sanitation protocols.
Ensure proper covering and storing food items according to standards and procedures so as to ensure quality and safety of food.
Prepare food for consumers who have any food allergies or intolerances.
Serve food in the required portion size and at the proper temperature.
In case of any accidents or incidents, follow the proper reporting procedures to facilitate follow-up and prevention.
Assist in the sanitation, cleaning, proper organization of the kitchen, storage areas and walk-in coolers.
Perform standard and any extra sanitary measures including but not limited to sweeping of floors and cleaning of surfaces after each meal.
Report any shortages and/or potential violations to manager immediately.
Perform related duties, as assigned.