Culinary Specialist

6 days ago

Clemson, South Carolina, United States Rick Erwins Dining Group Full time
Job Summary

We are seeking a skilled and experienced Line Cook to join our team at Rick Erwin's Clemson. As a key member of our culinary team, you will be responsible for preparing high-quality food items in a fast-paced kitchen environment.

Key Responsibilities
  • Set up and maintain a clean and organized kitchen station according to restaurant guidelines.
  • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
  • Minimize waste of product and maintain a high level of food quality.
  • Follow sanitary food handling and preparation procedures at all times.
  • Prepare all food items as directed in a timely and efficient manner, adhering to recipes, portion controls, and presentation specifications.
  • Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas.
  • Handle, store, and rotate all products properly.
  • Perform other duties as requested by the Corporate Chef, Executive Chef, Sous Chef, or General Manager.
Requirements
  • High school diploma or equivalent preferred.
  • Culinary degree is preferred but not required.
  • Minimum of 2 years of experience in kitchen preparation and cooking.
  • At least 6 months of experience in a similar capacity is preferred.
  • Understanding of professional cooking and knife handling skills.
  • ServeSafe training is preferred but not required.
  • Ability to communicate clearly with managers, kitchen, and dining room personnel.
  • Ability to reach, bend, stoop, and lift up to 40 pounds frequently.
  • Ability to work in a standing position for long periods of time (up to 9 hours).
  • Ability to work late nights, early mornings, holidays, and weekends as required.
  • Ability to work in a hot, wet, humid, and loud environment for long periods of time.
  • Ability to remain calm and work well under pressure.

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