Line Cooks
3 weeks ago
Amazing Full Service VERY HIGH VOLUME Restaurant Concept is hiring a Line Cook & Sous Chef to join their team.
What's in it for you?
- $20-$30/HR (DOE)
- Paid Time Off & Sick Pay
- Work/Life Balance
- Great Ownership
Benefits:
- Flexible schedule
- Food provided
- Paid time off
What are we looking for in a Line Cook?
- Inspect clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, and other kitchen equipment.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- 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 recipes or personal judgment and experience.
- Bake, roast, broil, and smoke meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, 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.
- 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 setup for all dishes.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef, ham, pork, and poultry for hot or cold service, or for sandwiches.
- Assists in food prep assignments during off-peak periods as needed.
- Substitute for or assist other cooks during emergencies or rush periods.
- Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
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