Hy-Vee Food Stores Line Cook - Kitchen - Part Time in Peoria, Illinois

Job Title: Line Cook FLSA: Non-Exempt

Department: Kitchen Revision Date: 10/2017

General Function

Primary role is to oversee the preparation, cooking, and presentation of meals in a specific station in a professional kitchen. Enforcing strict health and hygiene standards in the kitchen and trouble-shooting any problems that may arise.

Reporting Relations

Accountable and Reports to: Store Director; Assistant Directors; Store Operations, Perishables, and Health Wellness Home; Food Service Director; Department Manager; Assistant Managers

Direct Reports: None

Primary Duties and Responsibilities

  • Set up workstations with all needed ingredients and cooking equipment.

  • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).

  • Ensure great presentation by dressing dishes before they are served.

  • Keep a sanitized and orderly environment in the kitchen.

  • Ensure all food and other items are stored properly.

  • Check quality of ingredients.

  • Monitor stock levels, restock station as needed.

Secondary Duties and Responsibilities

  • Plans and performs cooking demonstrations.

  • Offers cooking classes.

  • Helps Catering when needed.

  • Stays current regarding meal trends and menu planning.

  • Assists in other areas of store as needed.

  • Performs other job-related duties and special projects as required.

Education and Experience

  • Proven experience as a cook.

  • Experience in using cutting tools, cookware and bake ware.

  • Knowledge of various cooking procedures and methods.

  • Ability to follow all sanitation procedures.

  • Ability to work in a team environment.

  • Very good communication skills.

High school diploma or equivalent; Diploma from a culinary school will be an advantage.

Physical Requirements

  • Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Working Conditions

This is a fast paced work environment with constant pressure to meet deadlines and handle multiple projects in a day. Varying schedule to include evenings, holidays, and extended hours as business dictates. Frequent exposure to heat/cold.

Equipment Used to Perform Job

All kitchen equipment, including: Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, etc.

Contacts

Has daily contact with general public, suppliers and vendors.