Line Cook

Gstropb Fre with n Interntionl Twist

bot Proper Restrnt & Br


Et. rink. Gther.

We re high en gstropb - think fll br & cretively inspire comfort foo - n prie orselves in being locls hngot s well s visitor's new fvorite spot.

Cretive cocktils, willy ccessible men, gret locl beer, n polishe yet flvorfl mbince mke Proper like no other plce on 3.

Why work for s?

We believe in:

Integrity- first n foremost, this is t the hert of everything we o

Hospitlity- the tre rt of mking people feel welcome in or spce

Pssion- nything worth oing is worth oing well; close is never goo enogh

escription

Iyll Hon Proper

Gret Foo. Better Beer. Proper People.

Responsibilities & Job escription:
• Promote, work, n ct in mnner consistent with the mission of No reservtions Restrnt Grop
• Inspect n clen, n mintin foo preprtion res, sch s eqipment n work srfces, or serving res to ensre sfe n snitry foo-hnling prctices.
• Ensre foo is store n cooke t correct tempertre by reglting tempertre of ovens, broilers, grills, fryers, rosters, n other kitchen eqipment.
• Ensre freshness of foo n ingreients by checking for qlity, keeping trck of ol n new items, n rotting stock.
• Knows n complies consistently with the restrnt's stnr portion sizes, cooking methos, qlity stnrs n kitchen rles, policies n proceres.
• Responsible for the qlity of procts serve.
• Stocks n mintins sfficient levels of foo procts t line sttions to spport smooth service perio.
• Hnles, stores, n rottes ll foo procts n spplies ccoring to restrnt policies n proceres.
• Trn or stir foos to ensre even cooking.
• Seson n cook foo ccoring to recipes or personl jgment n experience.
• Bke, rost, broil, n stem mets, fish, vegetbles, n other foos.
• Weigh, mesre, n mix ingreients ccoring to recipes or personl jgment, sing vrios kitchen tensils n eqipment.
• Portion, rrnge, n grnish foo, ccoring to stnr portion sizes n recipe specifictions n serve foo to servers or gests.
• Observe n test foos to etermine if they hve been cooke sfficiently, sing methos sch s tsting, smelling, or piercing them with tensils.
• Follow proper plte presenttion n grnish set p for ll ishes.
• Wsh, peel, ct, n see frits n vegetbles to prepre them for consmption.
• Crve n trim mets sch s beef, vel, hm, pork, n lmb for hot or col service, or for snwiches.
• ssists in foo prep ssignments ring off-pek perios s neee.
• Sbstitte for or ssist other cooks ring emergencies or rsh perios.
• Closes the kitchen following the closing checklist for kitchen sttions n ssists others in closing the kitchen.
• tten ll schele employee meetings n offers sggestions for improvement.
• Coorinte with n ssist fellow employees to meet gests' nees n spport the opertion of the restrnt.
• Fill-in for fellow employees where neee to ensre gest service stnrs n efficient opertions.

Slry


$18 - $2 per hor