Line Chef

CookCook 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.RequirementsPrimaryPromote, work, and act in a manner consistent with the mission of Vintage Tavern: It is the mission of Vintage Tavern 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 tablesInspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practicesEnsure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipmentEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockProperly label all prepared food and discard after seven daysKnow and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and proceduresFollow food specifications and bring any discrepancies to Manager's attentionResponsible for the quality of products served - do not sacrifice quality for any reasonStock and maintain sufficient levels of food products at line stations to support a smooth service periodHandle, store, and rotate all food products and supplies according to restaurant policies and proceduresTurn or stir foods to ensure even cookingMaintain hot foods at proper temperature (above 140°F)Season and cook food according to recipesBake, roast, broil, and steam meats, fish, vegetables, and other foodsWeigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipmentPortion, arrange, and garnish food, according to standard portion sizes and recipe specificationsObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensilsFollow proper plate presentation and garnish set up for all dishesWash, peel, cut, and seed fruits and vegetables to prepare them for consumptionCarve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwichesAssist in food prep assignments during off-peak periods as neededSubstitute for or assist other cooks during emergencies or rush periodsClose the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchenCheck out with the Manager on duty at end of shiftAttend all scheduled employee meetings and offers suggestions for improvementCoordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurantFill in for fellow employees where needed to ensure guest service standards and efficient operationsSupplementalConsult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needsEstimate expected food consumption, procure food from storagePlan specials and coordinate with ManagementCheck party sheets and prep food accordingly