LINE COOK

• Follow our recipes and cooking procedures to the spec. Our food should look and taste the same every day, regardless of who is cooking.

• Demonstrate all safety and sanitation guidelines.

• Inform a manager or supervisor if at anytime a product is of less quality than our standards. Do not throw anything away without informing a supervisor. Always record any lost product on a waste sheet.

• Rotate the product correctly so that the oldest product is used first, to minimize waste. Remember food cost and waste is everybody's responsibility.

• Always properly wrap and store food, using labels and day dots.

• Produce only the menu items that have been rung into the micros.

• Report all accidents and injuries immediately to a manager, no matter how small they may seem.

• Inform management of any missing or damaged equipment.

• Ensure proper use of equipment and utensils and keep them clean and well maintained.

• Be able to perform duties, which require bending, kneeling, stooping and reaching.

• Be able to perform duties, which require standing and exerting fast pace mobility in a confined area for periods up to eight (8) hours or longer.

• Be able to work in conditions exceeding standard room temperature for periods up to eight (8) hours or longer.

• Be able to perform duties, which require speed, efficiency and organizational skills.

• Be capable of performing duties that may involve the use of a knife.

• Be capable of performing duties which require the lifting, pushing, pulling or carrying of items, i.e., boxes, cases, equipment, bins, etc. (weighing up to 50 lbs).

• Be able to clearly speak and listen attentively to staff members and supervisors in loud conditions.