Line Cook

Mei's

Job Title:  Line Cook

Status:     Non-Exempt

Job Summary: 

Prepare, season, and cook Asian fusion dinner and standard American breakfast entrees in restaurant.  

Must be flexible to work breakfast and lunch/dinner shifts.

Essential Duties and Responsibilities 

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, using date dots label system and rotating stock
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipes or personal judgment and experience
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Portion, arrange, and garnish food, and serve food to waiters or patrons
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Other job duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education/Experience

High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

Mathematical Skills

Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100ss.  Ability to perform these operations using units of American money and weight measurement, volume, and distance. Ability to measure recipe ingredients.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

Other

Ability to work a flexible schedule, including early and late shifts, including weekends and holidays.