Line Cook
Hybrid-based
ONET: 35-2015.00
1
Years
53
Skills
290h
Related instructions
2000h
On-the-job training
Classroom instruction topics
- Food Safety and Sanitation / ServeSafe Certification
- Culinary Arts I - Intro to Food service
- Culinary Arts II – Culinary Skills
- Basic Food Preparation
- Advanced Food Preparation
- Food and Beverage Service
- Garde Manger
On-the-job training
- Employer Knowledge
- Understands and complies with basic employment requirements such as arrives on time, communicates absences, uses time wisely & accurately records attendance
- Adheres to employee dress code and health department standards of appearance
- Creates and maintains a positive work environment
- Uses effective communication – oral, written; understands kitchen vernacular
- Seeks opportunities for ongoing professional growth; implements to improve practice and shares with colleagues as appropriate
- Exhibits teamwork and willingness to assist others
- Advocates for him/herself and handles conflict appropriately
- Moves with speed of service, works with sense of urgency
- Measures and records data per unit standards
- Adapts quickly to changing conditions
- Position Specific Tasks
- Prepares food items consistently per menu specifications; able to follow recipes
- Applies appropriate garnishment to every plate
- Inspects completed plate per presentation standards
- Understands and implements portion controls
- Performs prep work per restaurant specifications
- Performs re-stocking duties per restaurant specifications
- Manages kitchen work flow providing assistance to other stations as needed
- Identifies prep deficiency; implements action plan to correct
- Receives and prepares orders in systematic order
- Assists with inventory management
- Organize, plans and prepare food according to order of service
- Creates place to accommodate menu items
- Converts weights and measures
- Is aware of cut size specifications; maintains cut specs throughout shift
- Food safety, kitchen sanitation and maintenance
- Practices good personal hygiene
- Implements and practices sanitation and cleanliness in the kitchen and service area
- Cares for and safely uses deep fat fryer; monitor grease quality; cleans fryer and associated equipment
- Inspects environment for conformance with sanitary laws and health code regulations
- Understands and uses proper cleaning of work table, stoves, refrigerators and all other equipment
- Identifies, selects and maintains Sauté pans, pots, roasters and other hand tools
- Applies proper knife technique; attentive to blade sharpness
- Ensures that food is cooked to correct temperature
- Understands and uses proper food storage for refrigeration and deep freeze; monitors holding temperatures
- Knowledgeable in the use of ovens, stove tops, Bain Marie broilers, etc.,
- Basic food preparation
- Uses correct knife technique
- Seasons and prepares food per menu specifications
- Understands and uses appropriate technique for Baking
- Understands and uses appropriate technique for roasting
- Understands and uses appropriate technique for broiling
- Understands and uses appropriate technique for steaming
- Understands and uses appropriate technique for pan saute
- Understands and uses appropriate technique for deep frying
- Understands and uses appropriate technique for grill work
- Carves and trims meats for both hot and cold service
- Preparation and application of standard sauces, stocks and dressings
- Preparation of various vegetables, salads and fruits
- Monitors food preparation process
- Product Identification / Storage
- Knowledge of specifications for raw materials including meats, poultry, seafood and produce
- Routinely performs quality inspections to ensure freshness
- Knowledgeable in quality control and food cost to maximize efficient use of raw materials
- Knowledge of proper receiving controls
- Stores food per established guidelines/FIFO/temperature
- Identifies multiple causes of waste that can occur in flow of product from back door to delivery to guest
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Made in the USA.