Line Cook

Supervisory Responsibilities: None Duties/Responsibilities: Prepares meal ingredients as directed by the head cook. Prepares fresh produce by peeling, cutting, and portioning. Prepares meat by trimming, cutting, and portioning. Prepares simple dishes such as breads or salads. Mixes or prepares condiments, dressings, and sauces. Assists with unloading, inspection, and storage of raw ingredients and supplies. Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards; Performs other related duties as assigned. Required Skills/Abilities: Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to maintain personal hygiene. Ability to function well in a high-paced and at times stressful environment; Education and Experience: High school or vocational school coursework in kitchen basics, such as food safety, preferred. Current Alaska Food Workers Card, or ability to obtain within 30 days of employment. Driver’s License Preferred One year of related experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 25 pounds at times. Manual dexterity to cut and chop foods and perform other related tasks.