21-301 Kuchu Cook III

The Cook/Line Chef is a skilled culinary professional responsible for preparing, cooking, and seasoning a wide variety of food items according to recipe specifications. This position plays a vital role in ensuring the quality, consistency, and safety of all dishes served to guests, while maintaining a clean and efficient kitchen environment. The Cook/Line Chef demonstrates proficiency across multiple cooking stations, including grill, broiler, sauté, and pantry, and works collaboratively with the kitchen team to meet food production goals. With a focus on both culinary skill development and adherence to food safety standards, this role provides the opportunity for growth in a high-paced, dynamic kitchen environment.

Food Preparation & Cooking
Prepares, cooks, and seasons all food items accurately and in a timely manner, following recipe standards to ensure consistency and quality for each order. Prepares a variety of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.

Culinary Skills & Techniques
Demonstrates proficiency in multiple cooking techniques, including but not limited to grade manager, broiler, saucier, and large-quantity cooking. Follows recipe specifications to ensure optimal taste and presentation, and assists with other cooking stations as needed.

Food Safety & Sanitation
Adheres to kitchen maintenance and sanitation programs in accordance with ServeSafe Certification practices. Inspects and cleans food preparation areas, equipment, and work surfaces to maintain a safe and sanitary food-handling environment. Filters deep fryers when needed and directed by Sous Chefs.

Quality Control & Food Production
Monitors food production processes, ensuring the proper cooking methods, cooking times, and temperatures are followed. Ensures sanitation, handling, and storage of prepared foods and leftovers are in compliance with food safety standards. Tracks ingredient freshness and monitors stock rotation to ensure the quality of food served.

Station & Equipment Management
Maintains assigned stations and equipment in clean, sanitary, and safe working conditions. Manages kitchen tools and equipment responsibly to support smooth operation and ensure safety. Must be adaptable to work across various cooking stations (e.g., Production, Baking, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry) as needed.

Team Collaboration & Adaptability
Works collaboratively with the culinary team to achieve kitchen goals, maintaining effective communication and support for other staff. Adapts to a fast-paced, constantly changing work environment, demonstrating the ability to focus on the demands of the job while maintaining high standards of food quality and safety.

Regulatory Compliance & Company Policies
Follows all company policies, departmental guidelines, and regulatory requirements regarding food handling, kitchen operations, and safety. Adheres to attendance guidelines and ensures all tasks are completed according to standards.

General

• Must be at least 18 years old to obtain a UMUGC Non-Support License (required). Must be able to pass the UMUGC and CG background investigations (no financial crimes or other felonies).

Education

• High School Diploma or equivalent required.

Certifications

• Food handlers’ card preferred.

Experience

• At least 3-5 years of experience in a similar culinary position required.
• Experience in a high-volume kitchen environment preferred.
• Familiarity with multiple kitchen stations (e.g., grill, sauté, fry, baking, Garde manger) required.

Knowledge, Skills, and Abilities (KSAs)

• Strong culinary skills with knowledge of various cooking techniques.
• Knowledge of food safety standards and sanitation practices.
• Ability to work efficiently and adapt to fast-paced kitchen environments.
• Good communication and teamwork skills to support kitchen operations.