Saute Line Cook - WINDRIFT

The Restaurant Line Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Restaurant Line Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential FunctionsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Prepare, maintain, and execute a variety of Saute menu items.Prepares or directs preparation of food served using established production procedures and systems.Determines amount and type of food and supplies required using production systems.Ensures availability of supplies and food or approved substitutions in adequate time for preparation.Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.Cooperates with rest of kitchen team working on the line.Memorizes and utilizes our serving portion sizes and all basic meal prep procedures used in the kitchenComplies with established sanitation standards, personal hygiene and health standards.Stores food properly and safely, marking the date and item.Reports necessary equipment repair and maintenance to supervisor.Correctly prepares all food served following standard recipes and special diet orders.Apportions food for serving.Maintains daily production records.Keeps the work area neat and clean at all times; cleans and maintains equipment used in food preparation.Other duties as directed.Weekly attendance to Aloha Culture Meeting.CompetenciesCollaboration Skills.Guest Focus.Flexibility.Stress Management/Composure.Supervisory ResponsibilityThis position has no supervisory responsibilities.Work EnvironmentThis job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.The employee is occasionally required to sit, stand, reach, lift, use hands and fingers, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. This position may require employee to work outside in all inclement conditions. Frequent hand washing is required.PHYSICAL ENVIRONMENTAL DEMANDS:Stand- Over 2/3rd of the timeWalk- Over 2/3rd of the timeSit- Under 2/3rd of the timeUse hands to fingers, handle or feel- Over 2/3rd of the timeReach with arms and hands- Over 2/3rd of the timeClimb or balance- Up to 1/3rd of the timeStoop, kneel, crouch or crawl- Up to 1/3rd of the timeTalk or hear- Over 2/3rd of the timeLift minimum of 5lbs.-75 lbs.- Over 1/3rd of the timeAdherence to all policy and procedures delineated in the ICONA HandbookWorking inside, outside in all types are inclemency and heatPosition Type/Expected Hours of WorkThis is a full-time position. This role requires forty, plus hours to include, nights weekends and holidays.TravelNo travel is expected for this position.Required Education and ExperienceHigh school diploma or equivalent required.Experience working in commercial kitchen.Additional Eligibility QualificationsCompliant with state Alcoholic Beverage Control regulations.ServSafe certified.Other Duties