Culinary Position - Line and Prep Cooks

Benefits:
Employee discounts
Flexible schedule
Training & development
Summary of Position:
Accurately and efficiently 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.
Duties and Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
Assumes 100% responsibility for the quality of products served
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
Portions food products prior to cooking according to standard portion sizes and recipe specifications. Properly labeled and day dotted for proper rotation
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, seasoning, and/or marinating
Follows proper plate presentation and garnish set up for all dishes
Handles, stores, and rotates all products properly
Assists in food prep assignments during off-peak periods as needed
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
Attends all scheduled employee meetings and brings suggestions for improvement
Performs other related duties as assigned by the kitchen manager or MOD
Qualifications:
A minimum of 2 years experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Must be able to communicate clearly with managers, kitchen and dining room personnel
Be able to reach, bend, stoop and frequently lift up to 40 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)