Job: Line Cook

Title Line Cook
Categories Restaurant Back of House
Job Information

The Line Cook position will primarily focus on preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in the restaurant. May provide departmental training and development

Work Style

  • Cooperation — Job requires being pleasant with others on the job and displaying a goodnatured, cooperative attitude.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace
  • Integrity — Job requires being honest and ethical
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks
  • Initiative — Job requires a willingness to take on responsibilities and challenges
  • Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  • Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Persistence — Job requires persistence in the face of obstacles

Task

  • Food preparation, occasional customer service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

Detailed Work Activity

  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
    • Follow recipes
    • Read work order, instructions, formulas or processing charts
  • Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
    • Determine food portions
  • Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
    • Identify cut or grade of meat
    • Recognize customer intoxication
    • Understand government health, hotel or food service regulations
  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
  • Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members
  • Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects
  • Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
    • Resolve customer complaints
    • Resolve or assist workers to resolve work problems
  • Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Arranging, decorating or garnishing food items
    • Decorate cakes o Develop new menu items
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
    • Requisition stock, materials, supplies or equipment
    • Monitor and control food waste
  • Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
    • bake breads, rolls, or other baked goods
    • cook meals
    • knead, shape, cut, or roll food products by hand
    • mix ingredients according to specifications
    • perform a variety of food preparation duties other than cooking
    • use knives
  • Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
    • Cook in quantity
    • Estimate materials or labor requirements
  • Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
    • Investigate customer complaints
    • Measure or weigh ingredients for food preparation
  • Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
    • Use knowledge of food handling rules
    • Use oral or written communication techniques
  • Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
    • operate baking equipment
    • operate cooking equipment
    • operate food decorating equipment
    • operate food preparation equipment
    • use specialized bakery equipment
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