Line Cook

2 weeks ago

Franklin, Wisconsin, United States ROC Ventures Full time
Brick Pizzeria & Ristorante

Hot line cooks & Pizza cooks

JOB BRIEF:

We are looking for a professional line cook to prepare food to the chef's exactspecifications and to set up stations for lunch, and dinner service. Line & Pizza cookduties will consist of assisting the chef team with their daily tasks. The successfulcandidate will play a key role in contributing to our customer satisfaction and acquisitiongoals.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

•FOLLOWS RECIPES and PROCEDURE 100%

•Prepares all the food items as directed, in a sanitary and timely manner

•Portions food products prior to cooking according to standard portion sizes and recipe

specifications

•A line cook also assumes 100% responsibility for quality of the products that is served

•They have to train any new members of the kitchen staff regarding the work culture of

the kitchen

•Stocks and maintains sufficient levels of food products at line stations to assure a

smooth service period

•Following proper plate presentation and garnish set up for all dishes is also done by a

line cook

•All cooks are also tasked to track and report any food waste

•A line cook must also handle, store and rotate all the products properly on their station

•All line cooks are assigned to prepare dishes for customers with food allergies or

intolerances

•Maintains a clean and sanitary work station area including tables, shelves, grills, broilers,

fryers, saute burners, flat top range and refrigeration equipment

•A line cook MUST COMPLETE OPENING/CLOSING DUTIES

•Complete night-end kitchen cleaning list with other kitchen members (this will be checked by the closing manager)

•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

•Responsible for completing daily cleaning checklist at shift end

•When complete help the next person TEAMWORK

Weekly/Daily Checklist / Schedule of Duties:
  1. Always arrive at least 5 minutes before your scheduled time.
  2. Always come to work with clean clothing.
  3. Immediately ask the Chef or manager-on-duty about menu specials and any other

    product, menu issues you should be aware of.
  4. Always observe and complete opening and closing checklists.
  5. Count your opening product inventory; place all products in its proper location.
  6. Clean and organize your area if necessary.
  7. Stock your food products and any equipment needed for station. Rotate products so that

    product from the prior shift is used first.
  8. Make certain you have all the product need to assure a smooth service period. Notify the

    Chef or the manager- on-duty if you lack any products needed.
  9. Set and prepare station area and be ready for orders 15 minutes prior to service.
  10. Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust

    if necessary.
  11. Double check your product levels to ensure that you won't have to leave your station

    during peak periods.
  12. Clean as you go - maintain a clean station and work area THROUGHOUT THE DAY.
  13. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size,

    cooking time and consistency of every item that leaves your station.
  14. Be available to perform prep work during slow periods. Check in with the Chef for a prep

    work assignment during slow periods.
  15. Be a TEAM player - support and assist your fellow team members whenever possible in

    whatever functions are required.
  16. Ensure that all cooking equipment used is operating correctly and at the proper

    temperature.
  17. Report any broken or malfunctioning equipment
  18. ALWAYS follow safe food handling practices.
  19. Know and follow proper plate presentation and garnish set up for all dishes.
  20. Use our product labeling system to label, date, rotate and store all food products.
  21. Prepare only what is on the Daily Prep List.
  22. Do not work more than scheduled hours unless directed by the Chef or

    manager-on-duty.
  23. Always check with Chef or manager-on-duty prior to checking out.
**Weekly hood cleaning is scheduled for p.m. cooks on Monday nights. This cleaning process is critical tomaintaining our facility**

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