P/T POSITION, LINE COOK/PANTRY COOK
REPLY WITH RESUME AND PHONE # TO BE CONSIDERED
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months’ experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen, and dining room personnel.
Be able to reach, bend, stoop, frequently lift up to 50 pounds, and ascend/descend stairs frequently.
Be able to work in a standing position for long periods of time (up to 9 hours).
Must be able to follow printed recipes and plate specifications.
Must maintain personal hygiene in accordance with New Haven Health Department standards for Food Service Employees.
Position Summary:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot and cold food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates.
Essential Duties and Responsibilities :
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, mixers, blenders and a variety of other kitchen and food production equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.