Head Line Cook and Sous Chef

Job Description

Job Description

Juleps New Southern Cuisine is looking for a sous chef and line cook to join our team.

Sous Chef Position is a salaried position based on experience.

Line Cook Position Starts at $14.00/hour.

Responsibilities 

·                     Prepares food to specifications before and during unit operations.

·                     Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.

·                     Cooks all food to proper specifications in a timely manner.

·                     Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.

·                     Ensures proper food temperatures are maintained and food is stored correctly.

·                     Ensures freshness and quality of all menu items.

·                     Packages all products to proper specifications.

·                     Performs opening, closing and side work duties as instructed and according proper guidelines.

·                     Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked.

·                     Follows and upholds all health codes and sanitation regulations.

·                     Sets up and operates kitchen equipment

·                     Uses waste control guidelines and records all waste on spoilage sheet.

·                     Performs other duties assigned.

·                      

Qualifications 

·                     At least six months' experience as a Prep Cook or Line Cook.

·                     Ability to read and understand recipes and food abbreviations.

·                     Ability to move rapidly and coordinate multiple orders.

·                     Ability to work in a fast-paced environment.

·                     Attentive and detailed oriented.

·                     Capable of following procedures and taking directions.

·                     Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

Physical Requirements 

·                     Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids.

·                     Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.

·                     Ability to handle or operate dangerous kitchen equipment.