Line Cook

R&S Lowndes Management LLC•Franklin, NC

17d•$17 - $18•Onsite

About The Position

This position cooks and prepares a variety of hot and cold menu items for Center students and staff (three meals per day); while maintaining a clean and sanitary environment, and control of stock levels of food and supplies. Cook will prepare a full variety of food using all methods of dry and moist heat to accommodate regular and modified diet menus to meet healthy nutritional standards. Employee will prepare an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics. This involves planning the cooking process to produce a complete meal on time and at the proper temperature and ensures compliance with directives and requirements for food handling, storage, and sanitation. Loads, serves, and replenishes hot tables as needed. Distribute food to serving area according to schedule. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Processes foods, weighs ingredients, and prepares fresh fruit and vegetables for cooking. Mix ingredients from scratch for soups, broths, gravies, sauces and puddings. Adjust/change process to improve taste and consistency. Calculate amounts of food needed and adjusts recipes for quantity. Perform yield testing of recipes. Prepares food with a minimum loss of nutrients. Operates specialized kitchen equipment to cook food in large quantities and to rapidly chill and store prepared items. Maintains rotation of food inventories to prevent spoilage. Responsible for ensuring that the food preparation and storage areas are clean, sanitized, and orderly. May instruct varying numbers of students, during assigned shift, for center support (KP) duties. Assignments are received orally and in writing from the immediate supervisor in the form of a cook's worksheet, menus, standardized recipes, meal schedules, and special work orders. Plans, coordinates, and times work assignments to assure that food items are prepared on time and are at the proper temperature. Makes judgments about the recipe modifications needed to meet changes in the number of servings required. Ensures proper storage and rotation of all foods and stock and stock levels of food and supplies are maintained in designated areas. Follows established procedures to maintain security of storage areas are followed. Assists in determining requirements for ordering.

Requirements

Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.
Working knowledge of the planning process involved in cooking an entire meal including the different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate their preparation to produce a properly cooked meal on time.
Knowledge of standard formulas used in yield testing to determine portion cost and to adjust ingredients in standard recipes when altering the number of servings required.
Continual standing and walking.
Frequent stooping, reaching, pushing and pulling, and bending.
Frequently lifts or moves objects weighing up to 40 pounds unassisted.
Occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

Responsibilities

Cooks and prepares a variety of hot and cold menu items for Center students and staff (three meals per day).
Maintains a clean and sanitary environment.
Controls stock levels of food and supplies.
Prepares a full variety of food using all methods of dry and moist heat to accommodate regular and modified diet menus to meet healthy nutritional standards.
Prepares an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics.
Plans the cooking process to produce a complete meal on time and at the proper temperature.
Ensures compliance with directives and requirements for food handling, storage, and sanitation.
Loads, serves, and replenishes hot tables as needed.
Distributes food to serving area according to schedule.
Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.
Processes foods, weighs ingredients, and prepares fresh fruit and vegetables for cooking.
Mixes ingredients from scratch for soups, broths, gravies, sauces and puddings.
Adjusts/changes process to improve taste and consistency.
Calculates amounts of food needed and adjusts recipes for quantity.
Performs yield testing of recipes.
Prepares food with a minimum loss of nutrients.
Operates specialized kitchen equipment to cook food in large quantities and to rapidly chill and store prepared items.
Maintains rotation of food inventories to prevent spoilage.
Ensures that the food preparation and storage areas are clean, sanitized, and orderly.
May instruct varying numbers of students, during assigned shift, for center support (KP) duties.
Plans, coordinates, and times work assignments to assure that food items are prepared on time and are at the proper temperature.
Makes judgments about the recipe modifications needed to meet changes in the number of servings required.
Ensures proper storage and rotation of all foods and stock.
Maintains stock levels of food and supplies in designated areas.
Follows established procedures to maintain security of storage areas.
Assists in determining requirements for ordering.