Line Cook Job at Silver Tree Residential, LLC
Line Cook
Location: Aventura, FL
SUMMARY:
Supervises and coordinates the production and service of resident and employee meals under the direction of the Chef by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following.
(Other duties may be assigned.)
- Prepare food items according to daily production schedule utilizing standardized recipes.
- During the Chef absence, the Sous Chef is in charge of coordinating food handling, cooking schedule, and cooking method to assure meals are palatable and appetizing in appearance.
- In conjunction with the Chef, estimate quantities of food required; in order, inventory, and rotate food supplies as directed.
- Meet meal schedule.
- Check for proper food temperature.
- Properly store and label food items.
- Maintain standards of sanitation and food handling.
- Maintain a clean work area, and perform cleaning tasks as assigned.
- During the Chef absence, the Sous Chef is in charge of instructing cooks on proper food preparation, presentation and safe food handling techniques.
- Be available for duty during emergency situations.
- Be available for A.M and P.M. work shifts
- Attend required meetings.
- Function independently, and have flexibility, personal integrity, and the ability to work effectively with employees and residents.
SUPERVISORY RESPONSIBILITIES:
- Supervises kitchen service flow and meal preparation as needed.
QUALIFICATIONS AND REQUIREMENTS:
- Must pass Level 2 background check.
- Must be able to operate foodservice equipment.
- Ability to follow oral and written instructions in the English language
- Ability to take directions and work under supervision.
- Ability to cooperate with other personnel.
- Ability to pass good judgment and make decisions to direct others.
SCHEDULE:
Sunday - Thursday, 5 am to 1:30 pm
EDUCATION AND/OR EXPERIENCE:
Must have a high school or GED diploma.
LANGUAGE SKILLS:
Must speak English and able to communicate well.
MATHEMATICAL SKILLS:
Knowledge of arithmetic and units of measurement used in food preparation
REASONING ABILITY:
Good judgment, ability to make decisions and direct others.
CERTIFICATES, LICENSES AND REGISTRATIONS:
Food Safety Certification
PHYSICAL DEMANDS:
Moderate physical activity:
- Push, pull, and/or lift a minimum of fifty (50) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of fifty (50) feet.
- Standing and/or walking for more than eight (8) hours per day.
- Bending and/or stopping for more than one (1) hour at a time.
WORK ENVIRONMENT:
Work is the facility dining room and kitchen. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Employee works with and around institutional kitchen with mechanical food service equipment. He/she May experience ambient air temperature up to 80 degrees Fahrenheit and as low as zero degrees Fahrenheit. The individual must be able to work in an environment where being a team player is essential. Communication with peers is essential for the company to succeed as a whole. Additionally, the individual must be willing to assist other team members as needed and successfully take on new responsibilities as demand requires.
PERSONAL APPEARANCE:
A clean uniform as approved by the facility, clean shoes, a hair net or cap, and name tag are job requirements. Jewelry, fingernail polish, and sweaters will not be worn. Bathes must be taken daily and undergarments are to be of a color that will not be noticeably in different from the color or texture of the uniform nor be patterned. If head scarf is worn, it must be three cornered with string ties and in a color matching the uniform.
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