Competitive pay and golf and pool privileges for the right occupant!
Job Description Assist Sauté Cook, Expediter and line cook
Additional Info Knowledge/Skills/Aptitudes
1. Knowledge of professional cooking and knife handling skills.
2. Knowledge of safety and food handling guidelines and procedures.
3. Knowledge of local, state, and federal health and sanitation laws.
4. Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, knives, and dish machine.
5. Able to work in a team environment and take direction.
6. Able to work calmly and effectively under pressure.
7. Able to stand and exert fast-paced mobility for entire shift.
8. Able to work in a high energy and demanding environment.
9. Can effectively solve problems and is a team player.
10. Able to stand and exert fast-paced mobility for entire shift.
11. Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly.
12. Effective and professional oral communication skills.
Work Rules/Unacceptable Performance: The following are grounds for disciplinary action and/or termination.
1. Dishonesty, theft, or commission of any crime in the restaurant, including removal of Company property without proper authorization.
2. Being under the influence of illegal drugs or alcohol while on the job. Possession and/or distribution of illegal drugs or weapons.
3. Inappropriate conduct including, but not limited to: False or malicious statements about anyone involved with the restaurants, offensive/abusive language, or insubordination.
4. Actual and/or threatened physical violence.
5. Refusal to accept management’s instructions, including failure to perform work assigned.
6. Careless performance of duties, including failure to maintain established standards, requirements, and responsibilities as described above.
7. Repeated tardiness or unexcused absenteeism.
Job Essential Functions: These requirements/functions may change over the course of employment.
1. Follows recipes to ensure consistency and quality standards.
2. Receives, labels, dates, rotates, and refrigerates all products to ensure freshness and to control waste.
3. Follows prep par lists and prioritizes production to avoid product run outs.
4. Demonstrate product standards and recipe knowledge daily in a Line Check.
5. Cleans and maintains prep area (e.g. utensils, prep table, and equipment, sweeps floors, walls, and any Back of the House area, etc.). Disposes of trash.
6. Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels.
7. Prepares and plates certain menu items according to specifications (e.g. salads, desserts, sandwich fillings, etc.).
8. Ensures that safety and sanitation standards are maintained.
9. Properly uses personal protective equipment (e.g. glove, oven mitt, apron, etc.).
10. Completes prep list in accordance with specifications.
11. Wears disposable gloves when handling raw products and changes gloves when preparing a new or different food product.
12. Records all waste on standard form when it occurs.
13. Communicates any product run outs, equipment issues, and quality or service problems to the MOD immediately.
14. Fulfills additional responsibilities as requested by kitchen personnel and management
Job Types: Full-time, Part-time
Pay: $17.00 - $22.00 per hour
Work Location: In person
