Steve or Lisa

Summary of Position

You will be expected to up hold the kitchen policies, practices, and procedures.
You will oversee product quality, cleanliness, and profitability of all food production.
Must be able to prepare meals quickly under the constant pressure of fast paced work environment.
Must be able to suggest or help with new soups, salads, and specials.
You must be goal oriented and creative thinking.


The line cook are responsible for the kitchen and the performance of all duties.
Make sure all the food is properly prepared and to the standards set by Steve.
The kitchen staff is responsible for preparing food based on certain recipes and the cook to make sure they adhere to the instructions.
Ensure that proper preparation procedures have been followed.
Maintain the highest level of food quality obtainable.
Ensures consistency, quality, and correct presentation.
Ensures standard recipes are followed.
Communicates clearly with co-workers, wait staff and management.
Account for every food item used.
Control and limit waste.
Communicate problems and ideas to Steve or Lisa.
Attend all meetings and courses.
Fill out all forms required.
Maintain all kitchen equipment and utensils.
Label and date all products used.
Follow the proper rotation procedures.
Keep every area of the kitchen clean and organized.
When applicable responsible for dishwasher duties.
Responsible for ensuring all sanitation and safety guidelines are followed in the kitchen.
Make sure all the kitchen area meets health and safety requirements, as mandated by law.
Make sure the kitchen and the surrounding areas are kept clean and sanitized.
Make sure the floors are clean by sweeping and mopping during the shift and at the end of the shift.
At the end of each shift cleanup is done and the check list are completed.
Arrive on time and ready to work.
Must be able to work with minimal supervision.
All other duties as assigned.



The cook must have good leadership skills.
Use of basic food preparation equipment including but limited to ranges, griddles, char-broilers, meat slicers and deep fat fryers.
Must have good organizational skills.


Must be able to lift 50+ pounds.
Exposure to a noisy work environment.
Physical demands include being able to walk or stand for long periods of time without rest or sitting down, especially during very busy breakfast, lunch, or dinner rushes.  Length of time of these tasks may vary day to day and task to task.
Must be able to bend, stoop, squat and stretch to fulfil cleaning task occasionally.
Must be able to perform repetitive physically challenging tasks and lift heavy loads.
Requires rasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.



Potential contact with cleaning agents, temperature extreme and heat from ovens, grills, and stoves.
Exposure to very hot foods, equipment and metal objects used in cooking and baking.
Exposure to sharp knives, slicers, and slippery surfaces.


PLEASE NOTE:  This list of essential functions and of physical requirements is not exhaustive and may be supplemented as necessary in accordance with the requirements of the job.


The statements contained herein reflect general details as necessary to describe the principle functions of the position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered and all-inclusive listing of work requirements.  Individuals may perform other duties as assigned including work in to other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.



The Mad Musher Restaurant and Riverside Rooms policy to recruit, hire, train, and promote in all titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

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