Brio-Cook Brio- The Greene

Earl Enterprises; Dayton (OH); On-site; USD 10,000 - 60,000; Full time

Job summary

Earl Enterprises is seeking a Line Cook to join their team. The ideal candidate will be responsible for food preparation in a lively restaurant environment, ensuring high standards of quality and sanitation. If you have a passion for Italian cuisine and enjoy working in a team, we want you to be part of our family!

Qualifications

• Solid knowledge of menu and recipes.
• Ability to learn new recipes quickly.
• Experience in food preparation and sanitation.

Responsibilities

• Prepare food items according to company standards.
• Maintain cleanliness and organization of work areas.
• Answer guests' questions about the menu.

Skills

Knowledge of menu items

Cooking techniques

Organization

Sanitation practices

Job description

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 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

Essential Job Duties

• Demonstrate and share a solid knowledge of the menu, ensuring proper preparation of all food items to meet standards.
• Show knowledge of all menu items, recipes, and ingredients.
• Quickly learn new recipes, cooking techniques, and menu rollouts.
• Follow recipes to ensure consistency in food.
• Accurately answer guests' and family members' questions regarding the menu.
• Contribute to food cost management through attentive dating, labeling, and rotation of inventory.
• Follow prep sheets to ensure proper amounts and limit waste.
• Maintain complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges, and dress codes.
• Maintain complete knowledge of all menu items, prices, preparation methods, cook times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and plate presentation.
• Be well organized, maintain concentration, and think clearly when serving multiple guests.
• Endure physical movements throughout the work area.
• Perform job functions with minimal supervision.
• Strictly abide by sanitation/health regulations and company standards.
• Meet with Chefs to review assignments, anticipated business levels, and other relevant information.
• Inspect cleanliness and organization of line workstations; rectify deficiencies and maintain cleanliness throughout the shift.