HOULIHAN’S
POSITION DESCRIPTION

LINE COOK

BASIC FUNCTION

Produce assigned food specials consistently with high quality in a timely manner.

ORGANIZATIONAL RELATIONSHIPS

a) Reports to: Houlihan’s Kitchen Supervisor

b) Supervises: N/A

SPECIFIC DUTIES AND RESPONSIBILITIES

• Prepares proper quantity and quality of food product in accordance with production plan.
• Read and follow recipes for consistent food products.
• Maintain high level of sanitation.
• Clean equipment (degrease, change fryers, etc)
• Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• High School diploma
• One-year technical school or
• 3-6 months experience

STANDARDS OF PERFORMANCE

• Knowledge of food temperatures.
• Ability to follow directions.
• Good reading and comprehension skills.
• Good communication skills.
• Must be able to use kitchen equipment.
• Must understand cooking measurements.
• Possess basic math skills.

MENTAL AND PHYSICAL REQUIREMENTS

• Stooping, kneeling, walking, crouching, pulling.
• Standing for long periods of time.
• Lifting to 50 lbs.
• Repetitive motion. Substantial movements (motions of the wrists, hands and/or fingers.

WORKING ENVIRONMENT AND CONDITIONS

• Inside environment.
• Loud noises from kitchen equipment.
• Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

a) General office equipment and:

• Grill
• Stove
• Fryers
• Broiler
• Steamer
• Cooking utensils (knives, etc.)