Line Cook I - Wild Sea - Riverside Hotel : Job Details

* We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.*POSITION: LINE COOK IIDEPARTMENT: CULINARYREPORTS TO: KITCHEN SUPERVISORREQUIREMENTS:* Minimum of 2 years' experience as a cook in a high volume restaurant* Able tospeak and read English* Able to work weekends and holidaysSUMMARY:Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.ESSENTIAL FUNCTIONS:* Includes the following. Other duties may be assigned.* Responsible for full set up and preparation of hot food items for outlets.* Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.* Control quality and consistency of all food served.* Insure that station or relevant prep list is set in a timely manner.* Demonstrates knowledge of all food items produced by an assigned station.* Handles and stores food properly and safely.* Produce all orders consistently, quickly, an in accordance with established quality standards.* Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.* Demonstrates knowledge of all basic techniques: sauté, braise, poach, grill poele, fry, steam, etc.* Assists Restaurant Chef with delegation of work.* Dress in the full appropriate uniform at all times.* Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.* Demonstrate respect for fellow associates, equipment, and customers.* Communicate with the supervisory after each daily shift on work tasks and their coordination.* Helps assist in other areas of kitchen when not busy.* Communicates needs for area to supervisor.* Takes responsibility in absence of supervisor* To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.EQUIPMENT USED:* Mixers* Slicers* Blenders* ovens ranges* gas stovesPHYSICAL REQUIREMENTS:Position:* Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6 to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring and choppingForces:* boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.* pots of food: 25-50 lbs.* stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato SaladRepetitions:* * Standing virtually all day (most standing is in one spot by stove)* * Walking: occasionally* * Lifting from dolly to refrigerator: 10-20 minutes 2 x day* * Forward flexion of head/neck: during all stirring and chopping Tasks* * Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEEO/M/F/V/D