LINE COOK - BOTTIGLIA CUCINA & ENOTECA

Job Description

Job Description

Job Requirements

To include but not limited to:

• Providing and maintaining high quality standards and procedures in preparing and serving all food.
• Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Assisting as needed in execution of service.
• Maintains a solid menu knowledge and attention to detail with plate presentation.
• Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.   
• Ensuring that all food quality meets specifications and guarantees.
• Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Regularly restocks all kitchen supplies and food items required for service.
• Properly labeling and dating all products to ensure safekeeping and sanitation.
• Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
• Assisting the Chefs in all health, safety, and sanitation procedures.
• Assisting in lowering all food costs and wastes.
• Ensuring all products are rotating on a first-in, first-out philosophy.
• Ensuring all requisitions are processed properly and placed in designated area.
• Maintaining a high level of professionalism.
• Working as a team, assisting all guests’ and employees’ needs and inquiries.
• Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Following all procedures and policies set forth by the company, division and department.
• Following all health and safety regulations. 

QUALIFICATIONS: (Include equipment knowledge/use)

• 2 Years minimum experience in a similar position preferred.
• Basic comprehension of English oral and written language.
• Ability to read and measure recipes.
• Able to apply basic knife skills required for preparation.
• Knowledge of weights and measures.
• Exhibits a basic knowledge, understanding and application of various cooking techniques.
• Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
• Ability to maintain a clean and organized work environment. 
• Knowledge of health, safety and sanitation rules and regulations 
• Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.
• Ability to lift up to 50 pounds.