Broiler/Line Cook (Fine Dining-DC)

Professional Line/Broiler Cook

Since opening our doors in 1992, we've dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our line cooks play a vital role in the delivery of these core values.

We are here to make good things happen for other people.

We are currently seeking Professional Line/Broiler Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates must have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products and cooking in high-volume environments. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven track record of professionalism, accountability, and team commitment.

At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Benefits:

• Continued Education for Culinary & Wine Knowledge
• Daily Shift Meals
• Performance-Based Culture (promotions & pay)
• Health Insurance
• Vision Insurance
• Dental Insurance
• Employee Discount
• Paid Time Off
• Flexible Schedule
• 401k with matching (After a year of full-time employment)

COMPENSATION:

$20-$25/ hour

REQUIRED TRAINING/ EDUCATION/EXPERIENCE:

High school diploma or equivalent helpful but not required. Former culinary schooling preferred Minimum two years' experience in a similar capacity.

MINIMUM QUALIFICATIONS:

Must be able to stand for 9 hours. Must be able to lift at least 40 pounds. Ability to perform all job functions while wearing the specified uniform, including proper footwear. Professional and accurate communication skills.

DETAILED DESCRIPTION OF RESPONSIBILITIES/DUTIES:

1. Checks with supervisor on duty for that shift's prep schedule.
2. Always uses a recipe book for batch, process, and portion prep.
3. Reads recipe before starting.
4. Weigh and measure all ingredients.
5. Always ice bath hot recipes before storing and store in walk-in with lid cracked.
6. Immediately refrigerate all items prepared.
7. Always clean as you go.
8. Always use clean food storage containers.
9. Always dates label and rotates product.
10. Assumes responsibility for freshness and quality of items prepared.
11. Follows sanitation and safety procedures.
12. Checks with the Leader on Duty regarding condition of prep done storage of items and cleanliness of prep area.
13. Passes all general and departmental tests with 90% grade or greater.
14. Performs other related duties as assigned by Chef/Sous Chef.
15. Always keeps clean and professional appearance.
16. Works with "teamwork" always in mind.
17. Performs other related duties as assigned by the Leadership Team.