RESTAURANT LINE COOKS AND PREP COOKS

Line Cook

Cook seafood, 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.

Promote, work, and act in a manner consistent with providing absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding food, service, superb product and great personalities in a unique, comfortable setting. Ensure proper order of food being prepared and distribute ("call out") orders to cold side and fry side. Maintain 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, steamer 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. Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Follows food specifications and brings any discrepancies to Manager's attention. Responsible for the quality of products served. Do not sacrifice quality for any reason. 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. Maintain hot foods at proper temperature (above 140F). 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. 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. Checks out with the Manager on duty. 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. Estimate expected food consumption, procure food from storage. Coordinate with Management.

Tools & Technology (examples in parentheses): blenders, grinders, slicers; broilers, convection ovens, deep fryers, grills, microwave ovens, steamers; cutlery (boning knives, chefs' knives, paring knives); ovens; domestic knives (cimeter knives, filet knives, utility knives); food safety labeling systems.

Minimum Qualifications: Two or more years of experience in kitchen preparation and cooking; at least 6 months experience in a similar capacity; able to communicate effectively with managers and co-workers; able to reach, bend, stoop and frequently lift up to 40 pounds; able to work in a standing position for long periods of time (up to 9 hours).

The Surry Seafood Co