Logo
The Las Olas Company / Riverside Hotel

Line Cook I,II,III

The Las Olas Company / Riverside Hotel, Fort Lauderdale

Save Job

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.* 

n


POSITION: LINE COOK II
DEPARTMENT: CULINARY
REPORTS TO: KITCHEN SUPERVISOR

n n

REQUIREMENTS: 

n
    n
  • Minimum of 2 years’ experience as a cook in a high volume restaurant
    • n
  • Able to speak and read English
    • n
  • Able to work weekends and holidays
    • n
nn

SUMMARY:

n

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

nn

ESSENTIAL FUNCTIONS:

n
    n
  • Includes the following.  Other duties may be assigned.
    • n
  • Responsible for full set up and preparation of hot food items for outlets.
    • n
  • Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.
    • n
  • Control quality and consistency of all food served.
    • n
  • Insure that station or relevant prep list is set in a timely manner.
    • n
  • Demonstrates knowledge of all food items produced by an assigned station.
    • n
  • Handles and stores food properly and safely.
    • n
  • Produce all orders consistently, quickly, an in accordance with established quality standards.
    • n
  • Demonstrates safe and competent use of all tools:  knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.
    • n
  • Demonstrates knowledge of all basic techniques:  sauté, braise, poach, grill poele, fry, steam, etc.
    • n
  • Assists Restaurant Chef with delegation of work.
    • n
  • Dress in the full appropriate uniform at all times.
    • n
  • Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
    • n
  • Demonstrate respect for fellow associates, equipment, and customers.
    • n
  • Communicate with the supervisory after each daily shift on work tasks and their coordination.
    • n
  • Helps assist in other areas of kitchen when not busy.
    • n
  • Communicates needs for area to supervisor.
    • n
  • Takes responsibility in absence of supervisor
    • n
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
    • n
nn

 EQUIPMENT USED:

n
    n
  • Mixers
    • n
  • Slicers
    • n
  • Blenders
    • n
  • ovens ranges
    • n
  • gas stoves
    • n
nn

PHYSICAL REQUIREMENTS:

n

Position:

n
    n
  • Standing/walking
    • n
  • Forward bend, squat, forward reach to retrieve items from cabinets
    • n
  • Repetitive forward bend of head/neck
    • n
  • Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
    • n
  • Carrying boxes/bags of food a distance of 10 feet
    • n
  • Shoulder motions below 90 degrees shoulder flexion
    • n
  • Gross grasp to hold tongs, spoons
    • n
  • Repetitive elbow motion in mid-range for chopping
    • n
  • Repetitive wrist motions through partial range for stirring and chopping
    • n
n

Forces:

n
    n
  • boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
    • n
  • pots of food:  25-50 lbs.
    • n
  • stirring food:  5-10 lbs. of force may be needed to stir thicker consistency foods    such as Potato Salad
    • n
nn

Repetitions:

n
    n
  • * Standing virtually all day (most standing is in one spot by stove)
    • n
  • * Walking:  occasionally
    • n
  • * Lifting from dolly to refrigerator:  10-20 minutes 2 x day
    • n
  • * Forward flexion of head/neck:  during all stirring and chopping Tasks 
    • n
  • * Stirring, chopping:  repetitive and very frequent
    • n
nn

Environment: Most of shift is spent standing in front of hot stoves or ovens

n

Sensory: High abilities with touch, sight, hearing, smell, and taste

nn

EEO/M/V/D/F