Line Cook

Duffy s Management•Miami, FL

11d

About The Position

Line cooks prepare assigned food items according to Duffy’s recipes and portion-control guidelines. They prepare, cook, plate, and garnish menu items, coordinate order timing, and distribute food to servers. The role also includes maintaining food safety and cleanliness, stocking and rotating food and supplies, monitoring food temperatures, recording food waste, and informing supervisors when equipment or supplies need attention. Line cooks maintain Food Handler’s Certification and a positive, professional approach to coworkers and customers. The position requires availability to work days, nights, weekends, and holidays, and involves extended periods of standing and physical activity, occasional exposure to toxic or caustic chemicals and extreme hot or cold temperatures, and lifting up to 40 pounds.

Requirements

Maintain Food Handler’s Certification.
Be dependable, responsible, reliable, and fulfill obligations.
Show initiative and willingness to take on responsibilities and challenges.
Be adaptable and flexible in a workplace with considerable variety.
Accept criticism and deal calmly and effectively with high-stress situations.
Pay attention to detail and complete work thoroughly.
Maintain composure and self-control, including in difficult situations.
Act honestly and ethically.
Cooperate with others and maintain a pleasant, helpful, and understanding approach.
Prefer and work effectively in a team environment.
Stand and walk for long periods and perform repeated movements.
Use hands and fingers to handle, control, grasp, move, assemble, or feel objects, tools, or controls.
Have the visual, hearing, speech, balance, coordination, and attention abilities described in the essential functions.
Bend, stretch, twist, reach, and use muscles to lift, push, pull, or carry heavy objects, including lifting up to 40 pounds.
Remain physically active and use muscles for extended periods without becoming tired or out of breath.
Occasionally work around toxic or caustic chemicals and extreme cold or heat (non-weather).
Add, subtract, multiply, or divide quickly and correctly.
Be available to work days, nights, weekends, and holidays.

Responsibilities

Prepare assigned food items according to recipes, portion-control guidelines, guest orders, and supervisors’ instructions.
Grill, cook, and fry foods; cook, plate, and garnish menu items.
Coordinate the timing of orders so items are served together and distribute food to servers.
Prepare ingredients using manual or electric appliances to clean, peel, slice, and trim foods; weigh or measure ingredients.
Clean and sanitize food-preparation areas, equipment, utensils, dishes, and silverware; perform general kitchen cleaning and sweep and mop the floor.
Restock kitchen supplies, stock storage areas and refrigerators, rotate food, and label food in coolers with the time and date.
Store food in designated containers and areas to prevent spoilage, and receive and store food supplies, equipment, and utensils.
Take and record temperatures of food and food-storage areas, including refrigerators and freezers.
Package take-out foods and carry food supplies, equipment, and utensils between storage and work areas.
Remove trash and clean kitchen garbage containers.
Keep records of quantities of food wasted or discarded.
Inform supervisors when equipment is not working properly or food and supplies are running low, and order needed items.
Assist other kitchen staff with various tasks and provide needed items.
Maintain Food Handler’s Certification and a positive, professional approach to coworkers and customers.