Hy-Vee Food Stores Line Cook - Market Grille - Part Time in Chariton, Iowa
Job Title: Line Cook FLSA: Non-Exempt
Department: Kitchen Revision Date: 03/2016
The Line Cook is responsible for supporting the Lead Chef to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Line Cook is responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications.
Accountable and Reports to: Lead Chef; Grille BOH Manager; Store Director
Direct Reports: Dishroom Clerk; Food Expeditor
Primary Duties and Responsibilities
Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store
Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store
Makes an effort to learn about customers and to address them by name whenever possible
Answers the telephone promptly and provides friendly, helpful service to customers who call
Making sure the implementation of the Lead Chef’s orders are followed
Assist in menu planning and development of new dishes
Responsible for inventory control and ordering of needed supplies
Ensuring that the high standards of food safety and sanitation are followed
Scheduling staff and assigning tasks
Working with Lead Chef to keep up with latest restaurant trends
Oversees food production for quality and cost standards
Demonstrates proper use of equipment and cooking techniques
Reports to work when scheduled and on time
Secondary Duties and Responsibilities
- Performs other job related duties and special projects as required
Education and Experience
A culinary degree from an accredited university; 2+ years of Chef experience in an upscale casual dining or fine dining environment
Knowledge, Skills, and Abilities
Ability to interpret and manage recipes to ensure compliance and minimize waste
Excellent attention to detail
Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens
Strong passion for culinary excellence, wine knowledge and service
Proven ability to develop team - strong leadership and communications abilities
Knowledge of systems, methods and processes that contribute to great execution
Stable job history which demonstrates upward career progression
Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects
Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision
Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, prolonged standing and walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions
This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Equipment Used to Perform Job
All kitchen equipment including: Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, etc.
Responsible for company assets including equipment and merchandise.
Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.