Line Cook

DESCRIPTION

LINE COOK

Description

Char & Lemon located in the heart of Oxford, CT is looking for a seasoned, professional line cook, who wants to grow with our team. You must be able to maintain a positive work atmosphere and work well in high-pressure situations. As a line cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift. Strong knife skills and experience on the Sauté station are preferred.


We are also content with taking open minded staff members and teaching them how to properly work these stations and help them find or continue there passion in cooking and hospitality.


Primary

• Inspect and 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.

• Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

• Responsible for the quality of products served.

• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.

• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.

• Turn or stir foods to ensure even cooking.

• Season and cook food according to recipes or personal judgment and experience.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.

• 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.

• Assists in food prep assignments during off-peak periods as needed.

• Substitute for or assist other cooks during emergencies or rush periods.

• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.

• 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.

REQUIREMENTS

• Commercial use:
• blenders, grinders, slicers
• broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
• cutlery (boning knives, chefs' knives, paring knives)
• ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
• Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Slicing machinery