The Line Chef is responsible for preparing all food according to recipe requirements and adhering to product sensitivities and plate presentations; and ensuring all food meets Jackmont standard of excellence.
Qualification Requirements
Must be able to pass standard TSA badging requirements to work in the airport
Must be able to prepare recipes to specifications as given by Sous Chef and Chef de Cuisine
Ability to Lift and carry product(s) of up to 70 lbs., up to 20 times per shift: places these items
Frequent bending and stooping
Knowledge of HACCP and other safety regulations
Use of hands 99% of the time
Ability to stand and walk most of a 6-8 hour shift
Must be able to hear kitchen expeditor and/or manager requests in the midst of loud background noise
Key Responsibilities And Accountabilites
Maintains compliance with recipe changes, while ensuring proper execution of recipe procedures to maintain a high quality and consistent product
Communicates ticket times and potential problems with the service staff, kitchen staff and managers
Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position
Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness
Additional duties and responsibilities as assigned
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Seniority level
Entry level
Employment type
Part-time
Job function
Management and Manufacturing
Industries
Internet Publishing
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