Line Cook - Gjelina NY

Line Cook - Gjelina Salary Range: $18 to $20 (DOE and State) + Tips Department: Kitchen Position Classification: FLSA Non-Exempt, Hourly Reports directly to: Chef de Cuisine / Executive Chef Position Summary This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team. General Attributes To maintain a high customer service focus by approaching your job with guests’ satisfaction always in mind. To have a positive impact , taking responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues. To be decisive , accepting responsibility for making things happen, thinking ahead and developing contingency plans. To be motivated and committed , approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge to improve performance. To be flexible , responding quickly and positively to changing environments. To maintain high team focus by strong leadership, showing cooperation, and supporting colleagues to achieve department goals. Essential Duties and Responsibilities Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes. Ensure ingredients and final products are fresh. Follow recipes, including measuring, weighing and mixing ingredients. Bake, grill, steam, and boil meats, vegetables, fish, poultry and other foods. Present, garnish and arrange final dishes. Maintain a clean and safe work area, including handling utensils, equipment, and dishes. Handle and store ingredients and food. Maintain food safety and sanitation standards. Clean and sanitize work areas, equipment and utensils. Execute opening and closing procedures. Set up workstations with required ingredients and equipment. Check the quality and freshness of ingredients. Monitor station inventory levels. Accommodate guests’ special requests. Operate kitchen equipment such as broilers, ovens, grills and fryers. Follow the prep list created by management. Follow recipes, portion controls, and presentation specifications. Clean and maintain station in practicing good safety, sanitation, and organizational skills. Have understanding and knowledge to properly use and maintain all equipment in station. Help with other kitchen duties assigned by the Chefs to ensure all department needs are met. Act with integrity, honesty and leadership that promotes company values. Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation. Assist management with ensuring daily, weekly, monthly logs are maintained. Assist in checking food quality and temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations. Cross‑train in other positions and provide support to those workstations as needed. Perform other duties and responsibilities as required or requested. Qualifications 2+ years of cooking experience. Must be available to work a flexible schedule including evenings, weekend shifts, and holidays. Must know basic math and measurements. Ability to understand and follow written and verbal instructions. In-depth understanding of professional cooking/baking, knife handling skills and safety. Ability to take direction. Ability to train and teach. Ability to work in a team environment. Ability to work calmly and effectively under pressure. Strong baking skills needed. Ability to work with speed and efficiency. Demonstrates integrity, trust, ethics, and values. Must be able to take direction and delegate responsibilities effectively. Ability to work in a fast‑paced environment. Adaptable, team‑oriented, dependable, and strong work ethic. Food Handler Certification - Food Handling & Sanitation Awareness. Must understand how to abide by Department of Health food service regulations. Physical Demands Regularly required to stand and walk for long periods (8 to 10 hours per day). Must be able to lift/carry/move up to 30 pounds regularly, up to 40 pounds frequently, and occasionally up to 50 pounds. Must be able to use restaurant equipment, bend, stoop, reach, twist, grasp, pinch, smell, taste, reach or lift above shoulders repetitively, use hands to touch, handle, or feel, reach with hands and arms, talk and hear, and work with cleaning solutions. Vision required: close, distance, color, peripheral, depth perception and ability to adjust focus. Work Environment The noise level is moderate. The work environment may be wet, hot/cold, slippery, or humid. We are an equal opportunity employer. #J-18808-Ljbffr EmergencyMD