Line Cook

REPORTS TO:

Kitchen Manager on Duty (KMOD)/Manager on Duty (MOD)

BASIC FUNCTION:

To timely and accurately prepare salads, appetizers and desserts as needed in strict adherence to California Pizza Kitchen Standard Recipes in a sanitary manner.

To operate, maintain and clean all equipment (e.g. Microwave Oven, Salad Spinner, Chillers/Reach-in Chiller and other Equipment) in the station.

Responsibilities

• To work in a clean, sanitary manner keeping area clean during shift and thoroughly cleaned and organized for next shift.
• To read posted information and follow through accordingly.
• To inform immediate supervisor of all problems or unusual matters of significance promptly and fully. Take prompt and corrective action when necessary or suggest alternative courses of action.
• To foster and promote a cooperative and harmonious working climate that is conducive to maximizing employee morale and productivity.
• To help train new employees and trainees based on CPK standards.
• To attend all company meetings and seminars, as directed by management.
• To be properly dressed in uniform with a nametag and to maintain professional appearance throughout shift.
• To attend to special projects or other responsibilities related to the business of the company as assigned by KMOD.
• To complete the requirements of the Station Certification Program and be certified as Pantry Cook.
• Store leftovers properly and label.

Daily Duties

• Arrive Healthy and in Perfect Uniform.
• Clock in AM/PM Shift 15–30 Minutes Before AM/PM Time.
• Read Station Logbook AM/PM Shift Turnover.
• Set Up Sanitation Bucket. Clean and Sanitize Station AM/PM Shift.
• Set Up Station and Focus on Portion Devices and Utensils.
• Place all portion control measuring devices (scoops, ladles, spoons, cups, etc.) in correct and appropriate containers to ensure that pantry recipes are prepared correctly.
• Line Check the Quality of Food – (using spoons and pans) check leftovers from previous shift and current prep referring to pantry checklist. Bring to the attention of MOD any questionable items.
• Complete Prep Checklist, Assist with Prep and Prioritize Bulk Prep/Ingredients Accordingly.
• Perform all needed prep in the station using the prep/par sheets and ensure readiness of station at least 15 minutes before opening. Cover, Label, Date and Refrigerate (if applicable).
• Stock Station. Implement FIFO movement. Be certain there is enough to last through the shift and immediately notify MOD of potential shortages. Coordinate with expediter to assure completion of all orders. Any ruined food must be communicated to the Expeditor/MOD, even if the item has been remade.
• Utilize Waste Bucket. Bring to the attention of MOD all the items checked for waste.
• Demonstrate “CLAYGO”, All the Time! – Clean as You Go Policy!
• Attend and Participate in The BOH AM/PM Pre-Shift.
• Timely Preparation and Cooking of Appetizers/Salads/Desserts – with the Strict Adherence to our CPK Recipe’s Station Measure and Method of Preparation/Procedures.
• OPEN BOOK POLICY!
• Restock Station. After Rush Hour, Check, Update and Refill of all needed stocks for PM shift.
• Organize and Perform Cleaning Duties Utilizing the AM and PM Cleaning Checklist.
• Opening and Closing duty, Includes Detail Cleaning of Microwave Oven, Salad Spinner, and Tools, Walls, Reach-in Chiller (inside and out), drawers, gaskets, prep table, floors and hand sinks. CLEAN & SANITIZE!
• Closing Shift:
• Perform Side Duties, Change Pans and Line Check Inventory/Pantry Checklist.
• Check and Transfer leftover foods in clean pans and containers.
• Cover, Label, Date and Refrigerate (if applicable).
• Request Stocks to Storekeeper and Prep Cook for the Next Day Need – Refer to Pantry Checklist.
• COMPLETE WEEKLY CLEANING PROJECT and MONTHLY INVENTORY (if applicable).

Hazards of Work

• Exposure to wet floors, noise, and extreme temperatures.
• Stooping, bending, exerting well paced mobility and/or standing for a period up to 8 hours or more in length.
• Lifting weights up to 30 lbs. on a regular basis.