Line Cook

Ristorante Bartolotta

Opportunity added 10/09/2020

Availability
Full or Part-time
Wednesday - Sunday

Job Summary:

The Cook will prepare menu times 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.


Education and Experience:

  • 1-2 years working in a kitchen environment required.

  • High school or vocational school coursework in kitchen basics, such as food safety, preferred.


Physical Requirements:

  • Must be able to lift up to 15 pounds at times.

  • Ability to stand for long periods of time.

 

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