Line Cook - Signature Catering and Take Out Kitchen
Line Cook - Signature Catering and Take Out Kitchen
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Cook meats fish vegetables soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
- Promote work and act in a manner consistent with the mission of the SERG Restaurant Group.
- Inspect and clean and maintain food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary foodhandling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens broilers grills fryers roasters and other kitchen equipment.
- Ensure freshness of food and ingredients by checking for quality keeping track of old and new items and rotating stock.
- Knows and complies consistently with the restaurants standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
- Handles stores and rotates all food products and supplies according to restaurant policies and procedures.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake roast broil and steam meats fish vegetables and other foods.
- Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
- Portion arrange and garnish food according to standard portion sizes and recipe specifications and serve food to servers or guests.
- Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
- Follow proper plate presentation and garnish set up for all dishes.
- Wash peel cut and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef veal ham pork and lamb for hot or cold service or for sandwiches.
- Assists in food prep assignments during offpeak periods as needed.
- Substitute for or assist other cooks during rush periods.
- Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
- Fillin for fellow employees where needed to ensure guest service standards and efficient operations.
Employment Type
Full Time
