Professional Line Cook

New Hampshire (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

Get Information

Observe, receive, and otherwise obtain information from all relevant sources.
Receives and reads orders from clients and prepares menu items. Verifies packing slips and obtains inventory information.

Communicate with Supervisors, Peers, or Subordinates

Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Establish and Maintain Interpersonal Relationships

Develop constructive and cooperative working relationships with others and maintain them over time.

Inspect Equipment, Structures, or Materials

Conduct an equipment and facilities audit.
Inspect equipment, structures, or materials to identify the cause of errors or other problems or defects.
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Demonstrate knowledge and proper use of time/temperature logs and compliance with ServSafe standards for cooking and holding.
Sanitation- demonstrate ability to utilize equipment and perform cleaning and sanitizing duties including general cleaning, mechanical dishwashing, and manual dishwashing.

Work Directly with the Public and Perform Front of the House Duties

Deal directly with the public including serving customers in restaurants and receiving clients or guests.
Attend focus groups and forums.
Demonstrate ability to anticipate guest and resident needs by completing side work, setting the dining room, stocking and maintaining service areas.

Monitor Processes, Materials, or Surroundings

Utilize internal audits to monitor and review information from materials, events, or the environment, to detect or assess problems.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters and utilizing Hazard Analysis Critical Control Point (HACCP) sheets and logs.

Handle and Move Objects

Season and cook food according to recipes or personal judgment and experience.
Turn or stir foods to ensure even cooking.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Substitute for or assist other cooks during emergencies or rush periods.
Prepare relishes and hors d’oeuvres.
Carve, slice, and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Bake breads, rolls, cakes, and pastries.
Dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Evaluate Information to Determine Compliance with Standards

Use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, standards and Glendale Dining Services policies and procedures.

Coordinate the Work and Activities of Others

Get members of a group to work together to accomplish tasks.
Demonstrate ability to write prep lists and assign tasks.
Conduct pre and post meal meetings.
Conduct weekly menu meeting.

Resolve Conflicts and Negotiate with Others

Handle complaints, settle disputes, and resolve grievances and conflicts, or otherwise negotiating with others.

Estimate the Quantifiable Characteristics of Products, Events or Information

Estimate sizes and quantities; determine time, costs, resources, or materials including food and non-food resources needed to execute an event or menu.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Update and Use Relevant Knowledge

Keep up-to-date technically and apply new knowledge to your job.
Utilize online ordering, menu development and management, and POS systems.
Utilize spend down/ accounting software to manage budgets and online training.
Utilize recipe scaling software.

Make Decisions and Solve Problems

Analyze information and evaluate results to choose the best solution and solve problems.
Plan and price menu items.

Think Creatively

Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Monitor and Control Resources

Monitor and control resources and oversee the spending of money.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Guide, Direct and Motivate Subordinates

Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
Coordinate and supervise work of kitchen staff.

Comply with Safety Measures

Develop and administer safety programming to help establish a culture of safety.

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Professional Line Cook

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