LINE / PREP COOK

Job Description

Job Description

RESPONSIBILITIES (PRIMARY)

• Cooks will need to be able to read, comprehend and consistently execute established recipes.

• They must also listen to, and comprehend, kitchen supervisor instructions.

• Cooks should be familiar with all common cooking terms such as blanch, sauté, reduce and sear as well as able to measure or weigh ingredients when appropriate.

• Sanitation and Safety Procedures must be followed always to protect against contaminants. Proper portioning, plating and garnishing of guest plates are important for guest satisfaction.

• Proper use of ingredients, cooking methods, adherence to established recipes, quantities and presentations is essential for consistency and guest expectations.

• Working stations must be kept clean always during shifts.

• Cooks must always be aware of public scrutiny and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language.

• Cooks must be trained on all equipment before use and operate safely thereafter. Since Cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Kitchen Manual.

RESPONSIBILITIES (OTHER)

• Cooks may be responsible for checking accuracy of delivered goods against invoices

• Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage.

• Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products.

• Cooks will usually set and stock their own station. When stocking from the back kitchen, it is important to use the oldest product first, fill clean containers for new batches, use clean utensils to transfer from the larger container to the smaller, as well as fully emptying holding containers.

• It is also important to remove transfer utensils and carefully re-wrap products left in storage. When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is left in containers going to the cleaning station.

RESPONSIBILITIES (ALL EMPLOYEES)

• All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other.

• Provide first-class guest service at all times.

• Adhere to all restaurant policies and procedures.

QUALIFICATIONS

• Excellent written and verbal communication skills.

• Excellent guest service skills, energetic, enthusiastic and motivational.

• Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-directed task order.

• Position requires ability to comprehend written and spoken direction.

• Detail oriented with knowledge of common ingredients, cooking procedures and safety and sanitation.

• The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important.

• Position requires a team player, and an ability to work well with others in Front and Back of the House positions.