Line Cook

St. Ann's Community•Rochester, NY

90d•$19 - $22

About The Position

St. Ann’s Community is hiring a full-time Line Cook for the dining services department at its Portland Campus. The role provides food services to customers and ensures food is properly and safely cooked, appropriately seasoned, and attractively presented in a pleasant environment in accordance with food specifications. Under general supervision, the Line Cook prepares recipe-based hot and cold foods for breakfast, lunch, and dinner, as well as special functions. The role also supports short-order and restaurant-style service. The Line Cook plans and organizes daily work based on menus and deadlines, helps meet needs in other department areas, and checks how leftover food can be used. The position includes maintaining food quality, safely storing ingredients and leftovers, completing physical inventory worksheets, and operating and cleaning department equipment and work areas. The Line Cook checks food quality by tasting prepared items, adjusts or remakes items as needed, and keeps kitchen areas clean and orderly.

Requirements

High school diploma or equivalent.
2–3 years of experience in all aspects of cooking in fine dining restaurants, hotels, or senior communities.
Knowledge of cooking methods and procedures.
Ability to sequence and schedule demands and determine timing for equipment use.

Responsibilities

Prepare specified quantities of hot and cold food according to recipes for breakfast, lunch, dinner, and special functions.
Prepare short-order items and provide restaurant-style service.
Monitor proper cooking temperatures for menu items.
Participate in quality improvement teams and identify opportunities for improvement.
Work to improve performance in relation to organizational goals.
Provide responsive, high-quality service to customers.
Read menus daily to plan and organize work and meet deadlines; assist other areas of the department as needed.
Check and plan for appropriate use of leftover food items.
Complete physical inventory worksheets used for ordering and month-end calculations.
Date and properly store food ingredients, utensils, leftovers, and advance preparations.
Operate, correctly use, and clean department equipment and work areas; promptly report equipment malfunctions.
Leave work areas clean and orderly at the end of each day.
Taste prepared food items with disposable spoons, make changes to meet quality standards, and remake items or plan for food run-outs.
Keep the kitchen, cooler, freezer, storeroom, and other employees’ work areas clean and orderly.