Job Overview
Responsible for preparing, cooking and presenting Serious Seafood according to standards and expectations with PRIDE while maintaining a safe, clean and sanitary work area.
Primary Responsibilities
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Live by a servant leadership philosophy to always serve others first.
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Understand, and comply with:
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All Company policies, procedures, and operating standards.
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All federal/state/local laws and ordinances.
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Maintain energy, enthusiasm, passion and P.R.I.D.E. throughout the shift.
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Maintain a safe, sanitary, and secure environment at all times by cleaning and sanitizing your work station before, during, and after your shift.
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Use and maintain kitchen equipment, tools, and utensils safely and only for their intended purpose.
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Return all kitchen equipment, tools, and utensils to their appropriate storage location when no longer in use.
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Prioritize and complete all assigned prep work, sidework, and station set up for maximum productivity and efficiency.
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Demonstrate a passion and understanding for food by preparing and portioning all items according to Fish City Grill/ Half Shell’s standards, recipes, and specifications.
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Refer to the Line Check when setting up the station and checking product quality.
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Adhere to ticket times and flow to ensure our Customers get the highest quality product at all times.
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Maintain accurate food knowledge of all menu items by being able to describe the ingredients and known allergens.
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Maintain cost control procedures including efficient energy management procedures within your control.
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Handle product properly according to safe food handling procedures at all times.
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Follow proper hand washing methods.
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Keep food out of the Danger Zone.
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Adhere to Critical Temperatures for items.
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Assist with receiving, rotating, labeling, and storing product according to FIFO.
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Assist in conducting a freezer pull.
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Avoid cross-contamination.
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Adhere to standards of handling and holding food products.
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Utilize all tools properly.
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Use knives properly; wear a cut glove when appropriate.
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Handle and use scales properly.
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Use appropriate colored cutting boards and measuring tools.
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Calibrate and use a thermometer.
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Read and follow all recipes.
- Accurately record waste.
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Provide awesome hospitality to all Customers.
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Always have a “do whatever it takes” personality.
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Give the Customer the right of way.
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Smile at all Customers you encounter.
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Remove gloves and apron before entering the front of the house.
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Perform secondary responsibilities.
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Assist other Line Cooks by bringing products and equipment to the line.
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Learn other Line positions to foster teamwork during high volume meal periods.
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Help Manager with receiving and storing orders.
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Maintain clean, organized walk-ins, freezers, and other storage locations.
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Complete assigned opening, ongoing, and closing sidework.
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Notify a Manager of all Customer complaints.
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Remain calm at all times.
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Perform any other tasks or duties as assigned by a Manager.
Required Skills
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High school degree or GED preferred.
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Culinary degree or equivalent preferred.
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Six months to one year minimum experience as a Prep/Line Cook in a full service restaurant; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line position applying for; or equivalent combination of education and experience.
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Good reading, writing, mathematical and communication skills.
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Able to handle multiple tasks in a fast-paced environment.
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Good judgment and decision making abilities.
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Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish work.
Physical Requirements
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Must be able to spend 100% of working time standing, walking, and reaching.
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Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
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Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
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Climbing and ascending or descending ladders, stairs, and ramps.
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Must be able to carry loads greater than 50 pounds frequently.
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Must be able to communicate clearly with our Customers in the primary language of the restaurant.
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Hearing sounds at normal speaking levels with or without correction.
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Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
