The job requires knowledge of methods and procedures regarding food preservation and production, kitchen and dining area sanitation, and the use and care of equipment and utensils used in food preparation.

Essential job functions include:

• Adhering to all Standard Operating Procedures (SOPs).
• Providing great teamwork with all.
• Detail-oriented completion of all tasks safely.
• Reporting any poor or inferior quality product to a supervisor immediately.
• Proper food handling in accordance with the Serv Safe and State of Maine Health Code requirements.
• Maintaining confidentiality and security of relevant information.
• Coordinating activities with other line cooks for meal delivery.
• Following standard recipes and evaluating cooking methods.

Job specifications include successful interpersonal skills, routine preparation and cooking of food, maintaining kitchen equipment, and proper food storage to prevent spoilage. Candidates must possess a basic knowledge of kitchen operations and demonstrate advanced cooking skills.

Physical demands involve exerting up to 50 pounds of force occasionally, prolonged standing and walking, bending and reaching, and the ability to lift and carry items up to 40 pounds.

This job description indicates the general nature and level of work performed, not a comprehensive inventory of all duties and qualifications required.

• Adherence to Standard Operating Procedures (SOPs).
• Confidentiality and security of relevant information.

• Knowledge of food preservation and production methods.
• Proficiency in Grilling, Frying, Baking, Broiling, Sautéing, and Pantry preparation.
• Basic Math and Reading Skills.
• Ability to multi-task.
• Successful interpersonal skills.
• Ability to pass the Serv Safe Exam.
• Advanced cooking skills, knife skills, and food identification & fabrication skills.