Restaurant & Bakery Line Cook

KRMM hospitality•New Ulm, MN

About The Position

Prepares menu and prep items according to company policies, procedures, recipes, food-safety requirements, and performance standards. Helps control food costs and maintains cleanliness throughout the kitchen. Performs assigned duties to support guest satisfaction and a quality work environment, following direction from the Kitchen Manager or Manager on Duty. The role also assists other team members and coordinates with front-of-house staff as needed. The position requires extensive standing and walking, including exposure to heat, steam, smoke, cold, and dish and cleaning chemicals. Physical tasks include reaching, bending, slicing and chopping, operating equipment, carrying trays weighing about 50 pounds for distances up to 30 feet, and lifting up to 50 pounds. The employee must be able to work in the available space, communicate clearly, and work irregular hours under pressure during busy periods. The position description notes that its listed duties and conditions are not exhaustive and that other duties may be assigned. Compensation is $17.00 per hour. The franchise is independently owned and operated, and hiring decisions are made by the franchisee.

Requirements

No prior experience required.
Basic sanitation, safety, and customer-service skills; these can be taught through in-house training.
Ability to stand and walk extensively for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to communicate clearly.
Ability to reach heights of approximately 6 feet and depths of 2½ to 3 feet, and to work within the available space, including fitting through openings 30 inches wide.
Time-management skills.
Ability to read, write, and perform addition and subtraction calculations.
Ability to use fingers to write, slice, chop, and operate equipment.
Ability to bend, reach, and walk; carry food trays weighing about 50 pounds for up to 30 feet; and lift up to 50 pounds.
Ability to work irregular hours under heavy pressure or stress during busy periods.
Ability to work with exposure to heat, steam, smoke, cold, and dish and cleaning chemicals.

Responsibilities

Prepare menu items and prep items according to company policies, recipes, guest requests, and performance standards.
Report to work well-groomed, in a clean and proper uniform, and practice good personal hygiene.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Stock and rotate products on the line to meet shelf-life standards and use FIFO practices.
Follow recipes and portion standards to ensure product quality, correct cooking times, and accurate portions.
Follow food-safety, sanitation, food-handling, rotation, and storage procedures.
Maintain cleanliness in the kitchen, preparation areas, coolers, and storage areas; conduct line sweeps and clean as you go.
Understand and follow OSHA requirements and health department standards.
Clean line equipment and other areas as directed by the Kitchen Manager or Manager on Duty.
Anticipate, identify, and correct system breakdowns to support guest satisfaction.
Communicate product or service deficiencies, equipment issues, and safety problems to the Manager on Duty and coworkers.
Keep the General Manager and Manager on Duty informed of problems or issues and propose alternative solutions for consideration.
Assist team members with recipe-based preparation and procedures.
Assist the dishwasher with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service through communication and cooperation.