LINE COOK - Key Responsibilities:
- Food Preparation: Prepare and cook a variety of dishes, including appetizers, entrees, and sides, according to restaurant recipes and quality standards.
- Line Cooking: Work efficiently on a designated station (e.g., grill, sauté, fryer, or prep) to ensure orders are completed promptly and correctly.
- Quality Control: Ensure all food items are prepared in accordance with health and safety regulations and restaurant standards for taste, presentation, and quality.
- Station Maintenance: Maintain a clean and organized workstation, including proper storage of food items and proper sanitation of kitchen equipment.
- Collaboration: Work as part of a team, collaborating with the kitchen staff and assisting in any tasks that help maintain smooth kitchen operations.
- Order Accuracy: Follow specific instructions from the Head Chef or Sous Chef and ensure all orders are prepared with attention to detail and accuracy.
- Inventory Management: Assist with stock rotation, and manage ingredients to minimize waste and maximize efficiency.
- Safety & Hygiene: Follow all food safety protocols, including proper handling, storing, and sanitation practices. Maintain personal hygiene and cleanliness standards.
- Problem-Solving: Troubleshoot kitchen challenges quickly and effectively, ensuring minimal disruption to service.
Qualifications:
- Proven experience as a Line Cook or in a similar cooking role in a fast-paced environment.
- Knowledge of various cooking techniques, ingredients, and kitchen equipment.
- Strong attention to detail and ability to follow recipes accurately.
- Ability to work efficiently under pressure and in a high-stress environment.
- Excellent communication and teamwork skills.
- Ability to handle multiple tasks and manage time effectively.
- Must be able to stand for long periods and lift up to 50 pounds.
- Familiarity with food safety and sanitation regulations.
DISHWASHER - Key Responsibilities:
- Dishwashing: Wash dishes, glasses, utensils, pots, pans, and kitchen equipment using industrial dishwashing equipment or by hand.
- Cleaning: Maintain cleanliness and organization in the dishwashing area and the kitchen. Regularly sanitize surfaces, floors, and workstations to ensure compliance with health and safety standards.
- Equipment Maintenance: Ensure all dishwashing machines and other kitchen equipment are functioning properly. Report any malfunctions or maintenance issues to the Kitchen Manager.
- Inventory Support: Assist in storing clean dishes and kitchen tools in their appropriate places. Help organize kitchen inventory to ensure everything is ready for use.
- Trash and Recycling: Empty trash bins and manage recycling as required, ensuring a clean and safe kitchen environment.
- Support Kitchen Staff: Assist kitchen staff as needed by providing clean utensils, tools, and equipment. Support the team during peak service times to ensure timely dish clean-up.
- Safety & Hygiene: Adhere to all food safety and sanitation regulations, ensuring proper handling and cleaning of items to maintain a safe kitchen environment.
- Teamwork: Work closely with other team members in the kitchen to ensure smooth operation and efficiency.
Qualifications:
- Previous experience in a dishwasher or cleaning role in a restaurant or hospitality setting is a plus but not required.
- Ability to work in a fast-paced environment while maintaining attention to detail.
- Strong work ethic and willingness to take on various tasks as needed.
- Good communication skills and the ability to work well with others in a team environment.
- Must be able to stand for long periods and perform repetitive tasks.
- Ability to lift up to 50 pounds and work in a physically demanding role.
- Knowledge of basic cleaning and sanitation procedures.
- Flexibility with scheduling, including evenings, weekends, and holidays.
