Line Cook

St Anns Community•Rochester, NY

6d•Onsite

About The Position

Line Cook Join us in caring for the most important people on Earth. We reward hard – working and caring professionals with competitive pay, great benefits and career growth opportunities.St. Ann’s Community is currently looking for a full time Line cook for the dining services department located on the Portland Campus. The purpose of this job is to provide food services to all customers and ensure that food is properly and safely cooked, appropriately seasoned, and attractively presented in a pleasant environment, consistent to food specifications.

Requirements

High school diploma or equivalent
2 - 3 years experience in all aspects of cooking in fine dining restaurants, hotel or senior community
Knowledge of cooking methods and procedures
Ability to sequence and schedule demands and determining timing for use in equipment

Responsibilities

Prepares specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
Responsible for short order cook items, restaurant type style service.
Awareness of proper cooking temperatures of various menu items.
Demonstrates a commitment of quality through participation on improvement teams and identifying opportunities for improvement.
Works to improve performance relative to the system’s organizational goals.
Consistently delivers high quality service being responsive to customer needs.
Daily reads menus to plan and organize the work day to meet specific deadlines and works according to the needs in other areas of the department.
Daily checks and plans to correctly utilize left over food items.
Completes physical inventory worksheets to be used for ordering and month end calculations.
Responsible for the storage (properly dates and stores food items) of food ingredients and utensils.
Correctly stores leftover food items and advance preparation.
Responsible for operation, correct usage and cleaning of all department equipment and work area.
Reports malfunctions of equipment immediately.
Leaves entire work area in a clean and orderly manner at the end of each day.
Daily tastes all food items prepared with disposable spoons to test quality standards.
Makes changes in products to ensure maximum quality.
Re-make food items or have plan in place to account for run outs.
Maintains kitchen area cooler, freezer, storeroom and other employees work areas in a clean and orderly manner.