Vacancy caducado!
The role of line cook is to prepare meats, fish, vegetables, soups, and other hot food products accurately and efficiently. Prepare and portion food products prior to cooking. Perform other duties including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Prepares a variety of food items in multiple types of kitchen equipment.
Assumes 100% responsibility for quality of products served.
Understands and complies with our cooking methods, standard portion sizing all while maintaining our quality standards.
Understands and complies with our 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 according to standard portion sizing, prior to cooking.
Maintains a clean and sanitary workstation area.
Prepares item 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.
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 and frequently lift up to 40 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)
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 and frequently lift up to 40 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)
The role of the dishwasher is to Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized.
Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Wash and store all tableware and kitchenware.
Keep dishroom clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul dishroom trash to dumpster at designed times.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies.
Clean food preparation and production areas as required.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
No previous restaurant experience required.
Be able to work in hot, wet, humid and loud environment for long periods of time.
Be physically able to lift, reach, bend and stoop.
Be able to working in a standing position for long periods of time (up to 5 hours).
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Vacancy caducado!