Kitchen Staff

Job Title: Line Cook II

Reports To: Chef de Cuisine

Department: Copper Turret

Classification: Non-exempt

Grade: 16

Supervises: No Supervisory Responsibilities

Job Summary:

A Line Cook II has demonstrated high level of proficiency in all the stations in kitchen, to include but not limited to Fryer, Grill, Saute and Pantry.

Essential Functions:

Assists the Chef de Cuisine with ordering and inventory

Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items

Adheres to proper food handling techniques and properly balances time use, material and equipment to avoid unnecessary expense and waste

Receives and stores food requisitions and supplies

Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud

Comes in contact with customers. Responds to suggestions and concerns

Prepares daily entrees/items with a team of 1-3 cooks, featuring menus approved by Chef de Cuisine and Executive Chef

Performs tasks associated with Fryer, Grill, Sauté, and Pantry

Ensures departmental standards are met with regard to product quality and presentation

Participates in all scheduled production as directed

Performs various kitchen maintenance tasks such as, but not limited to: emptying the trash, washing dishes, sweeping and mopping

Assure quality, appearance and taste of all food for customer service

Limited catering activity on and off premise as necessary

Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards

Prepare recipes as directed using traditional made from scratch preparation methods and when necessary converted correctly

Tests the temperature of food at specified intervals

Assist SUNY Morrisville professors with classes or labs at the Copper Turret as needed

Assist students attending classes or labs at the Copper Turret as necessary

Assures the proper cooling and storage of potentially hazardous food items. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food products

Understand how to properly use and maintain all equipment used

Reports equipment problems and problems with food and supplies to Chef de Cuisine

Maintains daily production records in accordance with departmental procedures

Strives to reduce waste and to optimize the profitability of the unit

Ensure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of product

Meet all timelines for preparation

Prepares the assigned station for service

Work the service line at assigned station during the meal hours

Plans for the timely and proper use of any leftover items

Communicates effectively with staff

Other duties as assigned

Qualities:

Ability to accept direction, instruction and constructive criticism

Work independently and as part of a team

Take initiative, anticipate, prioritize, and follow tasks through to completion

Successfully operate within deadlines, use creative problem solving skills, and evaluate and adjust when necessary

Adhere to Company, Department and State guidelines as directed

Predictable and reliable attendance

Education and Experience:

Associates in Culinary preferred; a minimum 3-5 years experience in the Food Service industry, experienced in all types of cooking methods, supervision, kitchen equipment and food service operations; must be able to read and write with knowledge of basic math; ServSafe certification is preferred.

Physical Conditions and Demands:

Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

This job description has been approved by all levels of management:

Compensation details: 19.33-19.33 Yearly Salary

PIb8a76b49a7f7-31181-37340730

Full Time