Line Cook

Duffy s Management Inc•Stuart, FL

11d

About The Position

Line cooks prepare assigned food items according to Duffy’s recipes and portion-control guidelines. They prepare and cook menu items, coordinate order timing, plate and garnish dishes, and distribute food to servers. The role also involves maintaining kitchen cleanliness, sanitation, food safety, and inventory; receiving, storing, rotating, and labeling supplies; tracking food temperatures and waste; and informing supervisors when equipment or supplies need attention. Line cooks assist other kitchen staff as needed, maintain a Food Handler’s Certification, and are expected to interact positively and professionally with coworkers and customers. The position requires prolonged standing and physical activity, repetitive movements, handling and carrying supplies, and lifting up to 40 pounds. Work may involve occasional exposure to toxic or caustic chemicals and to extreme non-weather cold or heat. Availability to work days, nights, weekends, and holidays is required.

Requirements

Maintain Food Handler’s Certification.
Be dependable, reliable, responsible, and fulfill obligations.
Show initiative and willingness to take on responsibilities and challenges.
Be adaptable and flexible in a varied workplace.
Accept criticism and remain calm and effective in high-stress situations.
Demonstrate attention to detail, self-control, integrity, cooperation, concern for others, and a preference for working with others.
Be able to stand or walk for long periods and remain physically active for extended periods.
Be able to handle, grasp, move, or control objects and tools with both hands and all fingers, and perform repetitive movements.
Have the vision to see near and distant details, distinguish colors and shades, and determine distances between objects.
Understand speech, speak clearly, focus on a sound while ignoring others, and distinguish sounds.
Be able to bend, stretch, twist, reach, keep the hand and arm steady, coordinate multiple limbs, and react quickly with hands, fingers, or feet.
Be able to lift, push, pull, or carry heavy objects and use muscles for extended periods.
Be able to multitask and shift attention between work activities.
Be able to add, subtract, multiply, or divide quickly and correctly.
Be available to work days, nights, weekends, and holidays.
Be able to lift up to 40 pounds.
Tolerate occasional exposure to toxic or caustic chemicals and extreme non-weather cold and/or heat.

Responsibilities

Prepare assigned food items according to recipes and portion-control guidelines.
Perform food preparation tasks, including preparing meats, vegetables, and desserts according to guest orders or supervisors’ instructions and approved procedures.
Grill, cook, and fry foods; cook, plate, and garnish menu items.
Coordinate order timing so items are served together and distribute food to servers.
Package take-out foods.
Clean food preparation equipment, work areas, counters, tables, utensils, dishes, silverware, and kitchen garbage containers; sweep and mop kitchen floors.
Perform general kitchen cleaning and sanitize work areas and equipment.
Restock kitchen supplies, stock storage areas and refrigerators, rotate food, and print time and date labels for food in coolers.
Store food in designated containers and storage areas to prevent spoilage; receive and store supplies, equipment, and utensils.
Take and record temperatures of food and food storage areas, including refrigerators and freezers.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Weigh or measure ingredients.
Inform supervisors when equipment is not working properly or food and supplies are running low, and order needed items.
Assist other kitchen staff with tasks and provide needed items.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Keep records of quantities of food wasted or thrown away.
Maintain Food Handler’s Certification.
Maintain a positive and professional approach to coworkers and customers.