Bravo-Cook

Bertucci's; Olde West Chester (OH); On-site; USD 28,000 - 35,000; Full time

Job summary

Join a vibrant team at a leading restaurant where you will be a key ingredient in delivering exceptional Italian meals. As a Bravo-Cook, you will ensure quality food production and maintain a clean and organized kitchen environment, contributing to a family-like atmosphere for guests and staff alike.

Qualifications

• One to two years of experience and/or training preferred.

Responsibilities

• Provides quality service in food production for menu items.
• Maintains organization, cleanliness, and sanitation of work areas.
• Follows recipes to ensure consistency in food.

Skills

Knowledge of menu items

Organizational skills

Attention to detail

Education

Equivalent education and experience

Job description

Join to apply for the Bravo-Cook role at Bertucci's

Job Description

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes, and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family—just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients!

A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Requirements

• Demonstrates and shares a solid knowledge of the menu, ensuring proper preparation of all food items to meet standards.
• Knowledge of all menu items, recipes, and ingredients.
• Quickly learns new recipes, cooking techniques, and menu rollouts.
• Follows recipes to ensure consistency in food.
• Answers guests' and family members' questions regarding the menu accurately.
• Contributes to food cost management through attentive dating, labeling, and rotation of inventory.
• Follows prep sheet to ensure proper amounts and limits waste.
• Maintains knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges, and dress codes.
• Maintains complete knowledge of all menu items, prices, preparation methods, cook times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and plate presentation.
• Organized, able to maintain concentration, and think clearly when serving multiple guests.
• Endures physical movements throughout the work area.
• Performs job functions with minimal supervision.
• Strictly abides by sanitation/health regulations and company standards.
• Meets with Chefs to review assignments, anticipated business levels, and changes.
• Inspects cleanliness and organization of line workstations and rectifies deficiencies.

Additional Info

One to two years of experience and/or training preferred, or equivalent education and experience.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Other

Industries

• Restaurants