Line Cook

  • Location
    Kutztown, Pennsylvania
  • Job type
    Contract/Temp to Hire
  • Salary
    $ 13 - $ 14 / Hour
  • Category
    Hospitality - Restaurant Staff

Adecco is currently assisting our client, a vineyard and winery, in the Kutztown area with hiring experienced Line Cooks for a temporary to permanent opportunity!  Please review the below information and if you are interested, apply to this job posting or visit our website at www.AdeccoUSA.com.  Once you apply, THEN call our office at 610.435.0553 to talk with a Recruiter.  

 

Job purpose:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

 

Qualifications:

A minimum of 2 years of experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen, and dining room personnel.

 

Duties and responsibilities General - Prep and Cooking:

Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of kitchen equipment.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Prepares item for broiling, grilling, frying, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Handles, labels, stores, and rotates all products properly.

Assists in all food prep assignments as needed.

Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Refer to Daily Prep List at the start of each shift for assigned duties when performing prep role

Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.

Mix ingredients for green salads, vegetable salads, and pasta salads.

Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

Use manual or electric appliances to clean, peel, slice, and trim foods.

Make special dressings and sauces as condiments for sandwiches.

 Stir and strain soups and sauces.

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.

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.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. 

 

Other duties/specifics:

Follows proper plate presentation and garnish set up for all dishes.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement.

Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Carry food supplies, equipment, and utensils to and from storage and work areas.

Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

Complete opening and closing checklists and assists others in opening and closing the kitchen.

 

Quality Control:

Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

Store food in designated containers and storage areas to prevent spoilage.

Take and record temperature of food and food storage areas, such as refrigerators and freezers.

Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Knows and complies consistently with the restaurant standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Responsible for the quality of products served.

Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Safety/Cleanliness:

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.

Remove trash and clean kitchen garbage containers. Key Performance Indicators Physical requirements

Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

 

Equal Opportunity Employer Minorities/Women/Veterans/Disabled



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Reference number US_EN_99_022994_11845724