RESTAURANT LINE COOKS AND PREP COOKS

Cook
Cook 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.
Requirements
Primary

Promote, 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 tables
Inspect, 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
Properly label all prepared food and discard after seven days
Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Follow food specifications and bring any discrepancies to Manager's attention
Responsible for the quality of products served - do not sacrifice quality for any reason
Stock and maintain sufficient levels of food products at line stations to support a smooth service period
Handle, store, and rotate all food products and supplies according to restaurant policies and procedures
Turn or stir foods to ensure even cooking
Maintain hot foods at proper temperature (above 140°F)
Season and cook food according to recipes
Bake, roast, broil, and steam meats, fish, vegetables, and other foods
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications
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
Assist in food prep assignments during off-peak periods as needed
Substitute for or assist other cooks during emergencies or rush periods
Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen
Check out with the Manager on duty at end of shift
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
Supplemental

Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs
Estimate expected food consumption, procure food from storage
Plan specials and coordinate with Management
Check party sheets and prep food accordingly