Cook -Saute/Grill

Summary Accurately and efficiently cooks meats, fish, vegetables, soups and other hot food products as well as prepares and portions food products prior to cooking. Also performs 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. Accommodates any reasonable request from a customer that is communicated by a service staff member or manager. Maintains a safe working environment for all employees. Benefits & Compensation 30, 60, 90 day bonus for all qualified candidates! Pay starts at $15 and up with experience! Duties & Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, sautee and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our 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 assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. 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. Is familiar and knowledgeable of all Health Department requirements for food preparation and storage, including temperature logs, holding requirements, preparation practices, cooling and storage processes. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, 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. Capable of dismantling char broiler and stripping down to clean and rebuild – recognizes when service is needed and maintains parts for maximum performance. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager‑on‑duty. Is knowledgeable of all composting and recycling procedures and adheres to process. Qualifications A minimum of 2 years of 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). Must be able to work nights and weekends – flexible schedule. Must have a recognized Food Safety certification. Must have a basic knowledge to maintain a safe working environment in a kitchen. Must have knowledge of Allergy and Intolerance programs being offered by the restaurant and be confident and knowledgeable about the ingredients of any dish being served to ensure that it meets the correct allergy or intolerance request specifications. #J-18808-Ljbffr Killarney-House-Restaurant-and-Pub---Davidsonvill