Line Cook

divh2Line Cook/h2pA Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked./ph3Essential Functions And Responsibilities/h3ulliHave an extensive knowledge of our restaurants food offerings and beverage program/liliPossess a strong familiarity with food service regulations and proper food handling procedures/liliFluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures/liliAlways comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures/liliPrepare 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/liliAssemble items for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating/liliFollow proper plate presentation and prepare garnishes for all dishes/liliStock and maintain sufficient levels of food products at line stations to assure a smooth service period/liliAssist in food prep assignments during off-peak periods as needed/liliHandle, store and rotate all products properly (FIFO = First-In, First-Out)/liliPerform station opening/closing and side work duties for each shift/liliMaintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment/liliBe available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor/liliCreate a positive work environment for our employees through friendly, caring and professional communication/liliDemonstrate excellent customer service skills and the ability to remain calm and composed under pressure/liliEmbody and deliver on exceptional service and hospitality/li/ulh3Qualifications/h3pTo perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older./ph3Education And/Or Experience/h3p2 years of previous experience in a high volume, fine dining restaurant. Culinary degree preferred./ph3Language Skills/h3pAbility to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers./ph3Mathematical Skills/h3pAbility to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items./ph3Reasoning Ability/h3pAbility to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations./ph3Certificates, Licenses, Registrations/h3pIt is the employees responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire./ph3Physical Demands/h3pThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job./ppWhile performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus./ph3Work Environment/h3pThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near to co-workers./ppThe noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment./ppReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions./ppThis job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice./ppWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond./p/div

Innovative Dining Group