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Cooking Professional

1 month ago

New Bern, North Carolina, United States Harry's Blind Tiger Full time
Job Title: Line Cook

Harry's Blind Tiger is seeking a skilled Line Cook to join our team.

Job Responsibilities:
  • Cook a variety of dishes, including meats, fish, vegetables, soups, and other hot food products.
  • Prepare and portion food products prior to cooking.
  • 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.
  • Inspect and clean food preparation areas, including equipment and work surfaces, to ensure safe and sanitary food-handling practices.
  • Regulate the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment to ensure food is stored and cooked at the correct temperature.
  • Ensure the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Know and comply 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.
  • Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
  • Handle, store, and rotate 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 steam 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 set up for all dishes.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Assist 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.
  • 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.