Job description
HOULIHANS
POSITION DESCRIPTION
LINE COOK
BASIC FUNCTION
Produce assigned food specials consistently with high quality in a timely manner.
ORGANIZATIONAL RELATIONSHIPS
a) Reports to: Houlihans Kitchen Supervisor
b) Supervises: N/A
SPECIFIC DUTIES AND RESPONSIBILITIES
- Prepares proper quantity and quality of food product in accordance with production plan.
- Read and follow recipes for consistent food products.
- Maintain high level of sanitation.
- Clean equipment (degrease, change fryers, etc)
- Other duties as assigned.
EDUCATION, TRAINING AND EXPERIENCE
- High School diploma
- One-year technical school or
- 3-6 months experience
STANDARDS OF PERFORMANCE
- Knowledge of food temperatures.
- Ability to follow directions.
- Good reading and comprehension skills.
- Good communication skills.
- Must be able to use kitchen equipment.
- Must understand cooking measurements.
- Possess basic math skills.
MENTAL AND PHYSICAL REQUIREMENTS
- Stooping, kneeling, walking, crouching, pulling.
- Standing for long periods of time.
- Lifting to 50 lbs.
- Repetitive motion. Substantial movements (motions of the wrists, hands and/or fingers.
WORKING ENVIRONMENT AND CONDITIONS
- Inside environment.
- Loud noises from kitchen equipment.
- Air and skin exposure to cooking oils.
EQUIPMENT AND TOOLS
a) General office equipment and:
- Grill
- Stove
- Fryers
- Broiler
- Steamer
- Cooking utensils (knives, etc.)
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