A line cook for Bon Appétit Management Company is a fundamental position responsible for culinary tasks within our operation. The line cook is responsible for the proper preparation, set up and execution of a particular station or dish. The culinary work in this position must all follow Bon Appétit’s commitments to sustainability and proper health and safety guidelines.
In the performance of their respective tasks and duties all employees are expected to conform to the following:
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other employees, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Set up station or section in time for service.
Serves customers in an efficient and friendly manner; resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe and safety requirements.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.
2 years of equivalent experience working in a high volume restaurant kitchen.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convention ovens.
Ability to follow all Bon Appétit Health & safety standards.
Posses the ability to meet Bon Appétit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
CERTIFICATES, LICENSES, REGISTRATIONS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
Stand, talk or hear, and taste or smell.
Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.
Regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds.
Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
Ability to withstand hot temperatures as generated by ovens, grills, and fryers.
Ability to read, understand and speak basic English to perform essential functions of the job.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Bon Appétit is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.