Culinary Arts - Line Cook - BOCES program 

Required to have more THAN 6 MONTHS INDUSTRY EXPERIENCE.

POSITION OBJECTIVES:

As a Snack Bar cook you will be guided by our Executive Chef how to complete most all culinary tasks and instruct lower level cooks of how to complete their work.  You will be guided in how to assist the Chef or Sous Chef with menus, planning, coordination and other tasks as required. You will be considered a student  in training and will be involved in recipe development and creation of specials.  You will also be utilized as necessary throughout the operation.

ESSENTIAL JOB FUNCTIONS AS A IN TRAINING STUDENT 

• Carefully follow standard recipes while preparing assigned items for food service.
• Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet
• Handle line assignments as scheduled (station prep and station service)
• Check condition of equipment; obtain necessary utensils, tools and supplies
• Handles leftover food items as instructed by the Chef.
• Returns soiled food preparation utensils and small ware items to the proper areas.
• Cleans assigned work station areas.
• Consistently uses safe and sanitary food handling practices according to Local Health and State Laws.
• Any other task as defined by supervisor

LANGUAGE AND COMMUNICATION SKILLS:

• Must be able to communicate & interact professionally with members & employees in the English language.

PHYSICAL, SENSORY AND MOTOR DEMANDS:

• Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)
• Frequent Standing for extended periods of time.
• Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet or station set ups).
• Regular Lifting up to 50 Lbs.
• Must possess good physical fitness, visual acuity and sense of smell to work in the kitchen.