Under the supervision of the Director of Dining Services or Executive Chef, a Line Cook prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties:

Essential Functions:

• Provides quality Customer Service efficiently to residents, families, co-workers, and vendors in a manner to ensure satisfaction.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• 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.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Follows the highest standards of cleanliness.
• Follows all federal, state, and corporate policies, health codes, and guidelines in preparation and handling of foodstuffs.
• Follows department safety standards, practices correct body mechanic techniques, and participates in campus-wide safety programs.
• Performs all duties in a safe and efficient manner.
• Wears safety equipment as required for the job.
• Reports any safety hazards and/or accidents to supervisor.
• Attends all mandatory in-service meetings.
• Complies with all department and facilities policies and procedures.
• Understands the facility’s fire and disaster plans; follows established procedures during drills and actual emergencies.

JOB REQUIREMENTS And QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• High School diploma or general education degree (GED); or 1-3 months related experience and/or training; or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• ServSafe or Equivalent Certification required.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability, or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen, and Department of Justice Criminal background clearance.

• Quality Customer Service training.
• Opportunities for professional development.
• Support for diversity and equal employment opportunity.
• Compliance with health codes and safety standards.

• High School diploma or GED; or 1-3 months related experience and/or training.
• Ability to read and comprehend simple instructions and correspondence.
• Ability to write simple correspondence.
• Effective communication skills in one-on-one and small group situations.
• Basic mathematical skills including addition, subtraction, multiplication, and division.
• Ability to apply commonsense understanding to carry out instructions.
• ServSafe or Equivalent Certification required.