Line Cook

Paycom - ATS; Bluffton (SC); On-site; USD 29,000 - 42,000; Full time

Job summary

Paycom - ATS seeks a Line Cook reporting to the Executive Chef. You will read menus, prepare soups, meats, seafood, vegetables and desserts, ensuring proper seasoning and presentation for restaurant or banquet service.

This role requires knowledge of food safety standards, strong knife skills, and the ability to work as part of a team in a fast-paced kitchen. A high school diploma or GED and 2–3 years of line cook or prep cook experience are preferred.

Qualifications

• Reads menus to estimate food requirements.
• Math skills to scale recipe servings.
• Ability to work in a team in a fast-paced kitchen.

Responsibilities

• Prepare soups, salads, sauces and desserts per recipes.
• Season and cook meats, seafood and vegetables to proper doneness.
• Carve meats and portion plates; add sauces and garnishes.
• Rotate and store food properly; maintain clean stations.
• Adhere to ServSafe and South Carolina Food Safety Standards.

Skills

Reading menus

Math skills

Teamwork

Knife skills

ServSafe knowledge

Education

High school diploma or GED

Tools

ServSafe certification

Job description

The Line Cook position reports directly to the Executive Chef. Prepares, seasons, and cook’s soups, seafood, meats, vegetables, desserts and other foodstuffs for consumption in restaurant outlet or for banquets by performing the following duties:Essential FunctionsThe following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.In all functions of the position “choose excellence over easy”Provides constructive feedback and coaching to other team membersWorks in a team setting, must work as a teamReads menus to estimate food requirements and procures food from storage.Checks and adjusts thermostat controls to regulate temperature of ovens, combi-ovens, broilers, grills, tilt skillet, etc.Measures and mixes ingredients according to recipe to prepare soups, salads, sauces, desserts, etc.Bakes, roasts, broils, steams and sautés meats, fish vegetables and other foods.Properly season and tastes foods during mixing or cooking.Observes and tests foods being cooked by tasting, smelling, touching and taking temperature to determine it is cooked.Carves meats, portions food on serving plates, adds sauces and garnishes servings to fill orders.Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.Use proper knife skills to safely cut foods into classic knife cuts.Butchers’ meat, chicken and seafood.Bakes bread, rolls, cakes and pastry as needed.Properly put away and rotate large orders of product, consistently lifting up to 50 lbs.Ensure all food is stored in the proper containers, at the proper storage temperature.Handle food in accordance with ServSafe and South Carolina Food Safety Standards.Clean and sanitize equipment and stations after use.Has knowledge and understanding of Hampton Hall’s company policiesOther duties as assigned.Knowledge, Skills, and AbilitiesLanguage SkillsAbility to read and interpret documents such as menus, safety rules, operating and maintenance instructions, and procedural manuals. Ability to write routine reports and correspondence.Mathematical SkillsAbility to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up or down as needed.Physical RequirementsThe work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 40 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with moderate traffic. Wears proper uniform and anti-slip safety shoes.Education and ExperienceThe candidate should ideally have a high school diploma or GED equivalent; or two-to-three years’ experience in a line cook or prep cook; or equivalent combination of education and experience. Supervisory experience preferred.Special RequirementsFood safety certification: ServSafe certification preferred.#HLCA