Cook II – Line Cook

SUMMARY:

The essential duties of the Line Cook at TMC Health include preparing ingredients, following prep lists, cooking, and assembling dishes according to recipes, and serving food based on orders. The role also involves setting up workstations, ensuring proper storage of items, and maintaining cleanliness in the kitchen by washing dishes, sanitizing surfaces, and managing waste.

ESSENTIAL FUNCTIONS:

• Follow prep lists to plan duties.
• Measures ingredients and seasonings to be used in cooking.
• Prepares cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
• Set up workstations and ingredients so that food can be prepared according to recipes.
• Undertake basic cooking duties, such as reducing sauces and parboiling food.
• Serves food by accurately reading tickets or taking verbal orders from customers.
• Prepares simple dishes.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Ensure that all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Stores, dates, and labels food properly.
• Cools foods for storage using safe food handling procedures; reheats and utilizes leftovers appropriately.
• Ensures all foods prepared meet existing standard for quality, freshness, taste, and appearance.
• Operates food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner.

·         Alerts supervisor to problems and needs concerning equipment and food supplies; detects/reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions.

• Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
• Adheres to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards.

·         Performs related duties as assigned.

MINIMUM QUALIFICATIONS

EDUCATION: High school diploma or general education degree (GED) preferred.

EXPERIENCE: Three (3) years cooking experience.

LICENSURE OR CERTIFICATION: Serv Safe Food Handler preferred.

KNOWLEDGE, SKILLS, AND ABILITIES: 

·         Knowledge of menu creation and cooking principles.

·         Knowledge of food storage and best practices for preventing spoilage.

·         Skill in creating menus and cooking a variety of standardized items.

·         Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.

·         Ability to complete routine reports and logs.

·         Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.

·         Ability to speak effectively before groups of customers or employees of organization.

·         Ability to add and subtract two-digit numbers.

·         Ability to read a clock and accurately document time.

·         Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

·         Ability to deal with problems involving several concrete variables in standardized situations.