Cook_Line

Job Title-Line Cook

Department-Dining Services

Reports to-Director of Dining

Date-June 2026

SCHEDULE-6:30am until 3:30pm

General Purpose:

Prepares and serves nourishing and attractive meals and other foods as required to support the menu, specific to diet orders and other catered events.  Follows and comprehends recipes, production sheets, spreadsheets and follows all work assignments given by a supervisor.  

Essential Duties and Responsibilities:

Practice proper hand washing, glove use, and other sanitation guidelines

• Review daily menu, spreadsheets, and recipes
• Identify and gather food items needed for meal service
• Prepare, cook and portion food items according to recipes, spreadsheets, and Satellite Diet Counts Sheet 
• Ensure proper food items are prepared correctly and according to established meal times - communicate any discrepancies to a supervisor
• Operate a variety of kitchen utensils and equipment including but not limited to: blender, mixer, food slicer, steamer, food processor, ovens, range, tilt skillet, kettles, and food warmers
• Ensure equipment is working properly. Notify supervisor when something is not working properly
• Cook foods using a variety of methods including but not limited to bake, roast, broil, grill, steam
• Maintain and monitor proper temperature controls of foods during cooking, serving, and holding
• Accurately take, record, and log cooking temperatures for all foods prepared
• Serve meals attractively using appropriate gravies/sauces/condiments, garnishes, serving utensils, dinner ware and portioning
• Prepare consistency modified foods appropriately (follow recipes & spreadsheets)
• Use nutritionally equivalent substitutes when required and refer to supervisor and/or dietitian and record on substitution log
• Properly complete all worksheet records and production sheet records 
• Use HACCP food handling procedures during preparation, cooking, serving, and storing of food
• Assist in keeping coolers, freezers, and storage areas cleaned and organized.  Properly cover, store, label, and date all foods including leftovers and rotate foods properly using the FIFO (First In First Out) method
• Perform daily and weekly cleaning projects as assigned and initial log sheet
• Clean, sanitize, and properly store all items before end of shift
• Sweep & mop floors as assigned
• Assist in the preparation of food for special functions when needed
• Attend daily production meeting or pre-service meeting, training meetings, safety meetings & staff meetings
• Maintain a record of acceptable attendance and punctuality.
• Adhere to all company/department rules and safety procedures
• Perform other duties as assigned.

Minimum Qualifications, Education and Certifications:

• High school diploma or GED
• Min. 1-year Quality and Quantity food preparation experience required
• Must be skilled in quantity and quality food preparation, using a variety of cooking methods
• Country Club style cooking/Scratch cooking
• ServSafe Certification preferred
• Reading and writing skill
• Basic math skills

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Must be a minimum of eighteen (18) years of age.   Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion. 

Personal Requirements: Ability to read, write, speak and understand English.  Ability to use simple math concepts; good communication skills; sound mental and physical health; ability to get along well with others, to demonstrate a high level of sensitivity and interest in people, especially older adults.  

Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:

Kitchen environment with exposure to heat, cold and wet conditions.  Subject to moderate physical and emotional stress associated with food service.  Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.