Line Cook
Joey Gerard's
Opportunity added 05/03/2021
The Cook will prepare menu items as directed by senior culinary staff.
Duties/Responsibilities:
-
Prepares menu items according to standard recipes, plate presentations, and specifications in a timely manner.
-
Responsible for stations such as, but not limited to, hot appetizers, sauté, and fish.
-
Sets up workstation according to station diagram and daily product inventory to Chef’s standards.
-
Completes all assigned prep work and side work to Chef’s standards.
-
Maintains product presentation, product quality, and cook time standards.
-
Negotiates narrow crowded aisles with hot and cold food products.
-
Cleans and sanitizes the work area before, during, and after shift.
-
Practices sanitary and safe food handling always.
-
Assist other team members with unit stations and management as needed.
-
Present professional demeanor in attire, language, and attitude.
Required Skills/Abilities:
-
Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
-
Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
-
Ability to work efficiently and quickly.
-
Must be able to work well as part of a team.
-
Must be able to work well under pressure.
-
Ability to maintain personal cleanliness.
-
Must be able to work early mornings, evenings, weekends, and holidays.
-
Must be able to read.
Physical Requirements:
-
Must be able to lift up to 15 pounds at times.
-
Ability to stand for long periods of time.