Line Cook- Kensington

Summary

The Line Cooks are responsible for executing all preparation and cooking of the menu each day as well as serving that food at meal times.  In addition to cooking, Line Cooks are responsible for maintaining the inventory, cleaning the kitchen, and for delivery and serving meals to multiple locations. Line Cooks must be available to work on weekends (including Saturday and Sunday) and all holidays as scheduled between the hours of 6 a.m. and 2:30 p.m.

Essential Duties and Responsibilities:        

• Prepares and serves all menu items using established departmental policies and procedures.
• Assures presentation of all menu items to adhere to established standards.
• Assures menu items are prepared in sufficient quantities to satisfy volumes.
• Efficiently handle produce and other perishables to minimize spoilage and waste.
• Prepares and presents all food in accordance within city, county, state and federal regulatory guidelines for a Food Service Facility
• Serves food during the service window in a friendly and efficient manner.
• Serves food in proper pre-determined portion sizes.
• Serves food that is the correct serving temperature and quality.
• Sets up, maintains and breaks down serving table/line if available.
• Receives and stores deliveries.
• Cleans kitchen and/or cafeteria including serving area continually.
• Maintains the appearance of all equipment and serving counters.
• Maintains cleanliness of food storage and refrigeration areas.
• Disposed of expired or near-expiry products.
• Deliver and serve food to other locations.
• Load and unload food containers and other freight.
• Properly secure loads for safe transport and to prevent damage.
• Regularly checks Agency email, text and voicemail to stay up to date and in communication with other departments. 

Qualifications: 

• Must be able to work between the hours of 6 a.m. and 2:30 p.m. and be able to work on Saturday, Sunday and all holidays as necessary.
• Current, valid California Driver’s with an acceptable driving record.
• Minimum three years working in a high-volume commercial kitchen/catering operation.
• Able to drive for pick-ups  and deliveries
• Able to read, speak, and understand directions in English.
• Able to take direction and assist with meal planning and/or preparation for 500+ meals daily according to schedule.
• Able to maintain a pleasant attitude and a customer-service orientation at all times.
• Must have California Food Handler’s Card
• Culinary school or career development cooking school is a bonus but not required.
• May need to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 80 pounds or less on an intermittent basis.

Work Environment

• Will work in an industrial/commercial kitchen environment.
• Will necessitate working in busy and loud environments.
• Will be exposed to elements like cold, heat, dust, noise, and odor.
• May need to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 75 pounds or less on an intermittent basis.
• Will be required to stand for long periods of time.