Cook

Table Side Position

This is for a table side position. You will primarily be working with the pastry chef and working in the front of the house with a guest facing position. The primary role will be reasonable for helping prepare the table side desserts, then taking them out to the table as the guest orders them. Other normal line cook tasks that you may need to complete are listed below.

Position Overview:

Line Cook is responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer in the restaurant.

Essential Duties and Responsibilities:

1. Meet with chefs to review restaurant assignments, anticipated business levels, changes and other information pertinent to the job performance regarding cooking.
2. Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Sous Chef of any supplies that need to be requisitioned for the days tasks
3. Ensure all requisitions are processed properly and placed in designated area
4. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
5. Transport supplies from the storeroom and stock in designated areas
6. Start prep work on items needed for the particular menu of the day
7. Continue prep work during/after the meal period for the next meal service
8. Assist Master Cook/line staff as needed in execution of service
9. Monitor and maintain cleanliness, sanitation and organization of assigned work areas
10. Disinfect and sanitize cutting boards and worktables
11. Breakdown workstation and complete closing duties as assigned
12. Work as a team, assisting all guests and employees needs and inquiries
13. Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees

Physical Requirements:

1. Ability to stand and walk during 6 to 8 hour shifts.
2. Ability to reach, bend, stoop, and wipe.
3. Ability to lift and carry supplies and equipment and place items on high and low shelves in storerooms and freezers.
4. Ability to work in an environment that is subject to varying levels of heat and noise.