Brio-Cook

Earl Enterprises; Rancho Cucamonga (CA); On-site; USD 30,000 - 45,000; Full time

Job summary

Join a leading restaurant chain as a Line Cook, where you'll be part of a family-oriented team dedicated to providing exceptional Italian cuisine. Your role will involve food preparation, maintaining cleanliness, and ensuring high-quality standards in a lively environment.

Qualifications

• 1-2 years of experience preferred or equivalent education.
• Knowledge of food preparation and quality standards.

Responsibilities

• Prepare menu items and maintain cleanliness of work areas.
• Ensure proper food quality and consistency.
• Follow sanitation regulations and company standards.

Skills

Knowledge of menu items

Cooking techniques

Organization

Sanitation regulations

Education

Equivalent combination of education and experience

Job description

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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!

Position: Line Cook

A Line Cook is an hourly, non-exempt team 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 quality.
• Accurately answers guests' and team members' questions regarding the menu.
• Contributes to food cost management through attentive dating, labeling, and rotation of inventory.
• Follows prep sheets to ensure proper amounts and limits waste.
• Maintains complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges, and dress codes.
• Maintains 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 and updates.
• Inspects cleanliness and organization of workstations and rectifies deficiencies.

Additional Information

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

Preferred Qualifications

• Experience in food and restaurant industry.

Job Details

• Seniority Level: Entry level
• Employment Type: Full-time
• Job Function: Management and Manufacturing
• Industry: Restaurants

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