Grill and Line Cook Responsibilities
- Work with all managers within the company to ensure compliance to policies and procedures.
- Responsible for making sure that all fish, seafood ingredients, and materials are received and properly stored.
- Ensure adequate inventory levels are maintained to maximize customer satisfaction and minimize cost.
- Communicate with the executive chef and sous chefs regarding purchasing to make sure that the proper inventory levels are on hand.
- Manage the movement of mise en place into and out of your station.
- Operate in a cost effective and competitive manner while driving continuous improvement.
- Incorporate safety and ergonomic thought, while designing process and workflow.
- Ensure that the food hygiene management system is in place and fully understood.
- Comply with the policy on personal hygiene and uniform.
- Ensure cleaning rotations are operational throughout the food production and service area.
- Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the sous chef or executive chef.
- Attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.
- Each line cook must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Proficient in proper cooking methods, proper cooking times and temperature.
- Ensure familiarity, effeciency, and proper execution with all phases of preparation techniques.
- Maintain familiarity with current and accurate information regarding menu items (i.e. preparation techniques, seasonings, ingredients and plate presentation).
Grill Cook Requirements
- Must be at least 18 years of age.
- High school diploma or GED is required.
- Must have 2-3 years experience cooking different cuts of meat to temperature specs in high volume kitchens that use a char broiler grill, flat top, and high temperature broiler.
- Excellent written and verbal communication skills.
- Ability to operate calmly under stress while driving continuous improvement.
- Experience with high volume and peak seasonal spikes are highly preferred.
- Possess high motivation, enthusiasm and dedication to deliver results within strict time frames.
- Ability to be flexible, as our Kitchen facilities operate in multiple shifts and as full week operations.
- Must possess the ability to be on you feet for a minimum of 8+ hours a day and move freely about our entire kitchen.
- Must be able to lift and carry for a short distance up to 50 pounds.
- Must be able to stoop, kneel, push and pull for several hours per day and have full use of their entire body.
- Must be able to read and comprehend usage instructions for cleaning/cooking products and follow these accurately.
- Ability to work in a Kitchen in an environment with conditions such as heat.
- Flexible work schedule – to include weekends and holidays.
Job Types: Full-time, Part-time
Pay: $16.00 - $22.00 per hour
Benefits:
- Flexible schedule
- Paid training
- Referral program
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
Ability to Commute:
- Port Clinton, OH 43452 (Preferred)
Work Location: In person
