Kitchen - Line Cook

ROCHESTER CONVENTION CENTER MANAGEMENT CORP•City of Rochester, NY

just now•Onsite

About The Position

JOSEPH A. FLOREANOROCHESTER RIVERSIDE CONVENTION CENTERJOB DESCRIPTIONDepartment: Food & BeveragePosition: Line Cook General Description: Individual will use appropriate standardized recipes and sanitation/safety procedures of the Center to prepare quality as designated by Executive and Sous Chef. This position reports to the Executive and Sous Chef and/or appropriate Manager on Duty. Primary Responsibilities: 1. Works as scheduled and in proper uniform/nametag. 2. Responsible for proper preparation, cooking, and plate-up of food in a timely and organized manner as outlined on prep list in accordance with designated food safety and sanitation procedures. 3. Responsible for verification of information provided on production sheet in your workstation and to clarify with supervisor ANY information that you are not familiar with. 4. Responsible for preparing food as listed on a production sheet, in proper amounts, in proper containers, with proper food, and at times designated within your area. This includes verifying the amount of food produced matches the amounts listed on the production sheets. 5. Responsible for preparation and storage of such foods in accordance with the established food sanitation and safety procedures. 6. Responsible for quality control; including personally inspecting every item of food leaving their area and any questions of quality will be brought to the attention of the supervisor. 7. Responsible for the gathering of supplies and movement of these supplies necessary to prepare food items on production sheets; and to return the items which are extra, and will not be used. 8. Responsible to follow proper procedures for use of knives and all mechanical kitchen equipment. 9. Responsible for cleaning of all food preparation and related equipment. 10. Responsible for inventory of items as directed by Chefs. This may require exposure to extreme cold temperatures below 32 degrees for periods of one hour or more. 11. Responsible for organizing cooler, proper storage, and reduction of waste. 12. All other duties as designated by Management. Additional Responsibilities: 1. Obtain work schedule on a weekly basis. 2. Must punch in and out at your scheduled time including meal periods, and be prepared in a properly cleaned and pressed uniform on time per schedule. 3. No excessive jewelry will be tolerated. 4. Individual is responsible for calling their supervisor at least two hours prior to their scheduled shift if they are sick. In addition they must be prepared to produce a Doctor's notification for illness. 5. Position requires individual stand throughout entire shift; and to reach, bend, stoop, wipe, lift, carry, climb, balance, kneel, crouch, walk, push, pull, and grasp. In addition requires ability to exert up to 100 pounds of force occasionally and/or up to 30 pounds of force frequently. This includes carrying items up flights of stairs, and service corridor ramps. This job description in no way states or implies that these are the only duties and responsibilities to be performed by the employee occupying this position. Individual will be required to follow any other instructions and to perform any other duties required by their supervisor.

Requirements

Minimum high school education or equivalent preferred. Individual should possess reading, writing, and math skills.
Individual with at least one (1) year experience in a restaurant/kitchen environment including ability to read and follow standardized recipes, and good working knowledge of hot food preparation. Individual must be able to demonstrate use of knives, all mechanical kitchen equipment, and a basic knowledge of food sanitation standards.
Position requires individual to work irregular work hours including day, evening, holidays, and weekends.
Individual should possess communication skills, especially when interacting with co-workers, and teamwork skills.

Responsibilities

Works as scheduled and in proper uniform/nametag.
Responsible for proper preparation, cooking, and plate-up of food in a timely and organized manner as outlined on prep list in accordance with designated food safety and sanitation procedures.
Responsible for verification of information provided on production sheet in your workstation and to clarify with supervisor ANY information that you are not familiar with.
Responsible for preparing food as listed on a production sheet, in proper amounts, in proper containers, with proper food, and at times designated within your area. This includes verifying the amount of food produced matches the amounts listed on the production sheets.
Responsible for preparation and storage of such foods in accordance with the established food sanitation and safety procedures.
Responsible for quality control; including personally inspecting every item of food leaving their area and any questions of quality will be brought to the attention of the supervisor.
Responsible for the gathering of supplies and movement of these supplies necessary to prepare food items on production sheets; and to return the items which are extra, and will not be used.
Responsible to follow proper procedures for use of knives and all mechanical kitchen equipment.
Responsible for cleaning of all food preparation and related equipment.
Responsible for inventory of items as directed by Chefs. This may require exposure to extreme cold temperatures below 32 degrees for periods of one hour or more.
Responsible for organizing cooler, proper storage, and reduction of waste.
All other duties as designated by Management.
Obtain work schedule on a weekly basis.
Must punch in and out at your scheduled time including meal periods, and be prepared in a properly cleaned and pressed uniform on time per schedule.
No excessive jewelry will be tolerated.
Individual is responsible for calling their supervisor at least two hours prior to their scheduled shift if they are sick. In addition they must be prepared to produce a Doctor's notification for illness.
Position requires individual stand throughout entire shift; and to reach, bend, stoop, wipe, lift, carry, climb, balance, kneel, crouch, walk, push, pull, and grasp. In addition requires ability to exert up to 100 pounds of force occasionally and/or up to 30 pounds of force frequently. This includes carrying items up flights of stairs, and service corridor ramps.