Line Cook

Duffy s Management Inc•Port Saint Lucie, FL

20d•$18 - $25

About The Position

Line cooks prepare assigned food items according to Duffy’s recipes and portion-control guidelines. The role involves preparing and cooking menu items, coordinating order timing, maintaining food safety and sanitation, stocking and organizing supplies, and supporting other kitchen staff. Line cooks must maintain Food Handler’s Certification and a positive, professional approach to coworkers and customers. The position requires prolonged standing and physical activity, frequent handling and movement of tools and objects, and the ability to lift up to 40 pounds. The work may occasionally involve exposure to toxic or caustic chemicals and extreme indoor 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 response to change and variety in the workplace.
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 with honesty and integrity.
Cooperate with others and maintain a pleasant, helpful attitude.
Be sensitive to others’ needs and feelings.
Work effectively with others rather than preferring to work alone.
Stand or walk for long periods and remain physically active without becoming tired or out of breath.
Use both hands and all fingers to handle, control, grasp, move, assemble, or feel objects, tools, or controls; repeat movements; and keep the hand and arm steady while moving.
Bend, stretch, twist, reach, and coordinate movements of multiple limbs and body parts.
Use muscles to lift, push, pull, or carry heavy objects and sustain muscle use for extended periods.
Lift up to 40 pounds.
See near and distant details, distinguish colors, shades, and brightness, and determine distances between objects.
Understand speech, speak clearly, focus on one sound source while ignoring others, and distinguish sounds.
React quickly using hands, fingers, or feet; multitask and shift attention between activities.
Add, subtract, multiply, or divide quickly and correctly.
Be available to work days, nights, weekends, and holidays.
Occasionally tolerate exposure to toxic or caustic chemicals and extreme indoor cold or heat.

Responsibilities

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