Line Cook
About The Position
Prepping and cooking food according to agreed-upon recipes to feed the number of people expected, per the guidelines of the chefs / chef manager. Ability to adjust prep / production based upon actual numbers, if different from number of expected guests. Receiving and proper storage of food and supplies as they are received. Teaching and training of RL’s, part-time staff, and students, as needed. Interacting with vendors (including sales reps and delivery drivers) in a professional manner. Working with the Chef Manager & Chefs to maintain, monitor, and repair equipment and facilities, as needed. Maintain – and ensure other team members are following through with – applicable portions of the NYS Health Code. Any other tasks / duties as assigned by the Chef Manager. Daily interaction with the Chefs / Chef Manager letting him/her know of any needs / concerns / events. This is often done through face-to-face, email, and written communications. Expected to attend all-staff meetings, both for all WOL and all facility-specific meetings, unless schedule dictates otherwise. Meets with Chef Manager of his/her facility regularly (often weekly) to discuss the team's overall health and any needs.
Requirements
- A clear personal testimony of faith in Christ
- Agreement with Word of Life’s vision, mission, Statement of Faith and Standard of Conduct.
- A willingness to learn and grow in the ministry responsibilities mentioned below.
- Must be competent in several aspects of culinary services.
- Must be skilled at written and oral communication with his/her co-workers at each facility, guests, vendors, and other staff.
Nice To Haves
- Serve-Safe Certification recommended.
- Formal Culinary Training is a plus, but not required.
Responsibilities
- Prepping and cooking food according to agreed-upon recipes
- Adjust prep / production based upon actual numbers
- Receiving and proper storage of food and supplies
- Teaching and training of RL’s, part-time staff, and students, as needed
- Interacting with vendors
- Working with the Chef Manager & Chefs to maintain, monitor, and repair equipment and facilities, as needed
- Maintain applicable portions of the NYS Health Code
- Attend all-staff meetings
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
