Line Cook

LM SERVICES CORPORATION GROUP•St. Louis, MO

4d•$16•Onsite

About The Position

Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen.

Requirements

Good working knowledge of the fundamentals of fry cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e.. knives, spoons, spatulas, tongs, etc.
Hearing and visual ability to observe and detect signs of emergency situations.
Ability to push and pull objects or materials weighing up to 100 pounds.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to 150 pounds.
Ability to perform duties within extreme temperature ranges.
Any combination of education and experience equivalent to graduation from high school or other combination of education, training or experience that provides the required knowledge, skills and abilities necessary to perform the functions of the job.
All associates must maintain a neat, clean and well groomed appearance (specific standards available).
Upon employment all associates are required to comply with the standards, rules and regulations which may be established by the Company and updated from time to time. Associates who violate property rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.
The Hospitality business functions seven days a week, twenty-four hours a day. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the property. Associates may also be required to attend group and/or department meetings in addition to the work shift as necessary. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Nice To Haves

High school diploma preferred.
Culinary or Apprenticeship program preferred.

Responsibilities

Prepares all foods in accordance to standard recipes and as specified by the guest.
Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
Checks and controls the proper storage of product and portion control, i.e. especially high cost meat and fish items.
Keeps refrigeration, storage and working areas in clean, working condition to comply with health department regulations.
Ensures all equipment in working areas is clean and in proper working condition.
Prepares requisitions for supplies and food items for production in work station.
Reads and employs math skills to appropriately prepare items according to recipes.
Performs general cleaning tasks using standard property cleaning products as assigned by your supervisor to adhere to health standards.
Keep floors dry and clean to avoid slip/fall accidents.
Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
Report any suspicious persons or activity to a supervisor immediately.