Line Cook

Kinseth Hospitality Companies•Ames, IA

19d

About The Position

The Line Cook prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foods for restaurant and banquet service. The role involves preparing dishes according to recipes in a timely, efficient manner while minimizing waste and maintaining quality and guest satisfaction. The employee follows food-handling, health, sanitation, safety, and company policies and standards, and maintains a professional image and scheduled attendance. This position has no supervisory responsibilities. Franchise-specific and applicable federal, state, or local food-handling certifications may be required.

Requirements

Follow recipes and food-handling, health, sanitation, and safety procedures.
Use kitchen tools and equipment properly.
Meet the physical demands of the role, including frequent lifting or moving of up to 10 pounds and occasional lifting or moving of up to 50 pounds.
Franchise-specific certifications and applicable federal, state, or local food-handling certifications may be required.

Responsibilities

Adjust oven, broiler, grill, roaster, and steam-kettle controls to regulate cooking temperatures.
Measure and mix ingredients according to recipes to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Season food during mixing or cooking and test food for doneness using taste, smell, and a fork.
Prepare menu items according to recipes and service requirements while preventing waste and maintaining quality and guest satisfaction.
Carve meats, portion food onto serving plates, add gravies and sauces, and garnish servings.
Wash, peel, cut, and shred fruits and vegetables; cut, trim, and debone meat before cooking.
Bake bread, rolls, cakes, and pastries.
Follow proper food-handling procedures to meet health and sanitation guidelines.
Use tools and equipment properly to prevent injury and equipment damage.
Assist with unloading supply trucks, storing inventory, and rotating stock.
Clean the work area, freezers, kitchen, and dish area.
Follow KHC policies, handbook requirements, and property-specific guidelines, including dress, safety, and performance standards; maintain a professional image and report to work as scheduled.