Line Chef

Description 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. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion. Requirements Primary Promote, work, and act in a manner consistent with the mission of River Stone Chophouse: It is the mission of River Stone Chophouse and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Take and record temperature of food and food storage areas such as refrigerators and steam tables Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Properly label all prepared food and discard after seven days Know and consistently comply with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Follow food specifications and bring any discrepencies to Manager’s attention Responsible for the quality of products served - do not sacrifice quality for any reason Stock and maintain sufficient levels of food products at line stations to support a smooth service period Handle, store, and rotate all food products and supplies according to restaurant policies and procedures Turn or stir foods to ensure even cooking Maintain hot foods at proper temperature (above 140°F) Season and cook food according to recipes Bake, roast, broil, and steam meats, fish, vegetables, and other foods Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches Assist in food prep assignments during off-peak periods as needed Substitute for or assist other cooks during emergencies or rush periods Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Check out with the Manager on duty at end of shift Attend all scheduled employee meetings and offers suggestions for improvement Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant Fill in for fellow employees where needed to ensure guest service standards and efficient operations Supplemental Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs Estimate expected food consumption, procure food from storage Plan specials and coordinate with Management Check party sheets and prep food accordingly #J-18808-Ljbffr