Job Summary: 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
Cooperation — Job requires being pleasant with others on the job and displaying a good- natured, 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
- 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.
o Resolve customer complaints
o 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 o Decorate cakes
- 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 o 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 o 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 o operate food preparation equipment o use specialized bakery equipment
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