Restaurant Line Cook

Farm Burger is Growing the Herd

We are hiring line cooks at our Downtown Asheville location (10 Patton Ave):

We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table.

We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at farmburger.com.

The shift will typically begin at about 4 pm and we close at 9 pm.

Job Types: Full-time, Part-time

Pay: $17 + depending on experience

Benefits: Employee discount and flexible schedule

Plate One Job Description:

Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met.

Key Responsibilities:

1. Prepare and stock station:
   1. AM Shift: Inspect the station, stock cold items and backups and heat and store hot items.
   2. PM Shift inspects the station and re-stock items and backups.
2. Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks.
3. Complete Plate One Time/Temp sheet
4. Know, practice and enforce portion standards with all stations.
5. Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together.
6. Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met:
   1. Temperature: Hot food should be hot, cold food should be cold.
   2. Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest.
   3. Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy.
   4. Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct.
7. At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen.

Fry Job Description:

The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two.

Key Responsibilities:

1. Prepare and stock station:
   1. AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries.
   2. PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries.
2. Get specials list from KM, and prep daily special items when necessary.
3. Blanch sweet potato fritters.
4. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD.
5. Complete Fry Time/Temp sheet.
6. Throughout the service, skim the fryer.
7. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met.
8. Act in a professional manner at all time even when under the most extreme pressure.
9. After high volume periods, restock the station with all ingredients.
10. Complete daily cleaning and help with any special preparation as directed by the KM.
11. The PM fry cook finishes the shift with the following cleaning:
    1. Wrap and store all food. Hot items are stored in an ice pan.
    2. Filter oil and clean fryers.
    3. Fill fry rack and store in the cooler
    4. Clean the interior of the fry cooler.
    5. Sweep, squeegee and mop the floors.
    6. Consolidate trash and remove to dumpster.
    7. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen.

Grill Job Description:

The grill position is responsible for cooking all burgers in under 6 minutes, heating hot items for the steam wells, assisting with the preparations of specials, and ensuring that food quality standards are met.

Key Responsibilities:

1. Prepare and stock station:
   1. AM Shift: Inspect the station, stock cold items and backups and heat and store hot items:
      1. Heat X pans of each: caramelized onions, mushrooms, chili, grits, collards, soup, boiled peanuts, cheese sauce, and pulled pork.
      2. Caramelize onions.
      3. Sauté mushrooms.
      4. Heat X pan of marrow bones.
      5. Stock drawers on station with veggie burgers, sliced cheese, and beef burgers.
      6. Stock chicken and pork burgers in the plate one cooler, and goat and feta cheese portions.
   2. PM Shift: inspects the station and restock items and backups for all of the above listed items.
2. Get specials list from KM, and prep daily special items when necessary.
3. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD.
4. Complete Grill Time/Temp sheet.
5. 10 minutes before opening, start searing burgers.
6. Throughout the service, consistently cook burgers to requested temperatures, and hold safely.
7. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met.
8. Act in a professional manner at all time even when under the most extreme pressure.
9. After high volume periods, restock the station with all ingredients.
10. Complete daily cleaning and help with any special preparation as directed by the KM.
11. The PM grill cooks finishes the shift with the following cleaning:
    1. Wrap and store all food. Hot items are stored in an ice pan.
    2. Clean griddle and veggie griddle.
    3. Clean six burner stove if there is no plate two.
    4. Clean all equipment, including the insides of the drawers, the interior of the salad cooler (if there is no plate two), and the backsplashes of the veggie griddle and six-burner stove.
    5. Remove hood filters to soak.
    6. Sweep, squeegee and mop the floors.
    7. Consolidate trash and remove to dumpster.
    8. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen.

Prep Job Description:

The prep cook is responsible for creating a prep list based on the existing inventory, following recipes provided by the KM, maintaining Health Compliance, portioning burgers and advising the KM on orders.

Key Responsibilities:

1. Prepare prep list:
   1. AM Shift: Inspect the walk-in and prepare the daily prep list based on pars and catering orders.
   2. Inspect the walk-in to make certain all Health Compliance labeling is in code.
   3. PM Shift: Review the daily prep list with AM prep to determine what needs to be done at night, and if any new items need to be added to the list.
   4. Inspect the walk-in to make certain all Health Compliance labeling is in code.
2. Get specials list from KM, and prep daily special items when necessary.
3. Follow all Health Department regulations and keep preparation room clean and organized.
4. Label all ingredients in the walk and prep room with appropriate dates and expiration. If an item is more than three days old, communicate that with the KM so that it gets used immediately for a special.
5. Rotate products so that we use the oldest products first.
6. Clean all vegetables including salad mix and store in appropriate sized containers.
7. Follow recipes from the store’s Recipe file in Drive, and stay up to date when a recipe is changed.
8. Portion all meat burgers to 5.4 oz, and veggie patties to 5.1 oz, by weight. Minimize handling of beef.
9. Keep walk-in clean and organized. Make sure everything is labeled and rotated properly.
10. Keep prep area clean and organized.
11. Put away orders:
    1. Remove food from bags or cases and put in appropriately sized containers with a dated label.
    2. Store raw meat below ready to eat food in freezers and coolers.
    3. Rotate old stock so that it is easily seen and accessed.
12. Communicate any shortages to the Chef/KM.
13. Chill prepared food immediately using metal pans in ice baths and/or ice wands. Food needs to be chilled to 40℉ before storing in the cooler and should not be chilled for more than four hours. Label food that is chilling with the time that it must go into the walk-in cooler.
14. Act in a professional manner at all time even when under the most extreme pressure.
15. Complete daily cleaning and help with any special preparation as directed by the KM.
16. The PM prep cook finishes the shift with the following cleaning:
    1. Wrap and store all food. Hot items are stored in an ice pan, with an ice wand, if possible.
    2. Clean the walk-in cooler:
       1. Put all food into the smallest possible container.
       2. Label all food to ensure Health Compliance is in order
       3. Organize containers by type of food, then by type of container.
       4. Store raw meat below ready to eat food, and keep raw chicken and eggs separate from other food.
       5. Leave a designated space for the food from the line that is stored in the kitchen overnight.
       6. Sweep, squeegee and mop the floor.
    3. Organize and clean the prep tables and shelves, and the pan racks.
    4. Sweep, squeegee and mop the floors.
    5. Consolidate trash and remove to dumpster.
    6. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen.

This Job Is:

• Open to applicants who do not have a high school diploma/GED
• A job for which all ages are encouraged to apply
• Open to applicants who do not have a college diploma

Compensation details: 16-20 Hourly Wage

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