Line Cook

2 months ago

Kissimmee, United States SM Restaurants Inc Full time
Job DescriptionJob DescriptionDescription:

Reports To

Sous Chef / Manager on Duty


Job Summary

Cook meats, fish, vegetables, soups and other hot 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 menu item plates.


Activities & Responsibilities

Primary

  • Promote, work, and act in a manner consistent with the core values of Bosphorous Turkish Cuisine
  • Assist with proper and timely storage of received goods, once checked in by a chef or manager.
  • Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Complete food prep assignments as assigned by the supervising chef or manager according to the prep sheet
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, fryers, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling product appropriately.
  • Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Responsible for the quality of products served.
  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to standardized company recipes.
  • Grill, saute, and bake meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to standardized company recipes, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
  • Communicate and coordinate with other cooks to ensure proper timing of finished dishes for service
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  • Substitute for or assist other cooks during emergencies, rush periods, or to facilitate breaks.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.


Tools & Technology (examples in parentheses)

  • Commercial use:
  • blenders
  • broilers, deep fryers, grills, microwave ovens, ranges
  • cutlery (boning knives, chefs' knives, paring knives, slicing knives)
  • pizza ovens
  • refrigerators (walk-in, reach-in, table)
  • Food safety labeling systems
  • Point of sale terminal (for clocking in/out)


Requirements:
  • Standing/Walking up to 8 hours continuously
  • Lifting up to 50 lbs alone, and up to 80 lbs as a team
  • Two years of kitchen experience in a full service restaurant

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