Innovative Dining Group
Description
Job Summary
A Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked.
Essential Functions and Responsibilities
Have an extensive knowledge of our restaurant’s food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating
Follow proper plate presentation and prepare garnishes for all dishes
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Assist in food prep assignments during off-peak periods as needed
Handle, store and rotate all products properly (FIFO = First-In, First-Out)
Perform station opening / closing and side work duties for each shift
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor
Create a positive work environment for our employees through friendly, caring and professional communication
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality
Requirements To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanour and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and / or weekend shifts. The requirements listed below are representative of the knowledge, skill, and / or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.
Qualifications QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanour and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and / or weekend shifts. The requirements listed below are representative of the knowledge, skill, and / or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.
Education and/or Experience 2 years of previous experience in a high volume, fine dining restaurant. Culinary degree preferred.
Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers.
Mathematical Skills Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and / or preparation, properly use computer monitor for ordering items.
Reasoning Ability Ability to carry out detailed and specific written and / or oral instructions. Ability to problem solve in standardized situations.
Certificates, Licenses, Registrations It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and / or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and / or move up to 50 pounds and occasionally team lift and / or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
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Essential Functions and Responsibilities
Have an extensive knowledge of our restaurant’s food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating
Follow proper plate presentation and prepare garnishes for all dishes
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Assist in food prep assignments during off-peak periods as needed
Handle, store and rotate all products properly (FIFO = First-In, First-Out)
Perform station opening / closing and side work duties for each shift
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor
Create a positive work environment for our employees through friendly, caring and professional communication
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality
Requirements To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanour and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and / or weekend shifts. The requirements listed below are representative of the knowledge, skill, and / or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.
Qualifications QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanour and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and / or weekend shifts. The requirements listed below are representative of the knowledge, skill, and / or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.
Education and/or Experience 2 years of previous experience in a high volume, fine dining restaurant. Culinary degree preferred.
Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers.
Mathematical Skills Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and / or preparation, properly use computer monitor for ordering items.
Reasoning Ability Ability to carry out detailed and specific written and / or oral instructions. Ability to problem solve in standardized situations.
Certificates, Licenses, Registrations It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and / or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and / or move up to 50 pounds and occasionally team lift and / or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
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