Cook

Jeff Ruby's Steakhouse; Cincinnati (OH); On-site; USD 22,000 - 28,000; Full time

Job summary

Jeff Ruby's Steakhouse in Cincinnati, OH is seeking a dedicated Cook to support the Executive Chef in daily kitchen operations, including grilling, frying, broiling and pantry prep.

You will ensure plates meet the restaurant's high standards, follow recipes, maintain station cleanliness, and prepare items for service.

Teamwork and communication with chefs and service staff are essential to deliver quality dishes on time.

Qualifications

• Previous line cook experience preferred.
• Ability to stand 6–8 hours.
• Knowledge of food safety standards.

Responsibilities

• Meet with Chefs to review assignments and prep needs.
• Set up workstation, inspect tools, and check pars.
• Stock storerooms and organize prep items for service.
• Prepare items for the menu and maintain cleanliness.
• Communicate with management and staff to address guest needs.

Skills

Food preparation

Attention to detail

Teamwork

Job description

Cook

Executive Chef - JR Full Time Cincinnati, OH, US

Salary Range: $16.00 To $20.00 Hourly

Position Overview:

Line Cook is responsible for properly preparing any and all foods listed on the menu that are grilled, fried, broiled or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer in the restaurant.

Essential Duties and Responsibilities:

• Meet with Chefs to review restaurant assignments, anticipated business levels, changes and other information pertinent to the job performance regarding cooking.
• Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Sous Chef of any supplies that need to be requisitioned for the days tasks
• Ensure all requisitions are processed properly and placed in designated area
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
• Transport supplies from the storeroom and stock in designated areas
• Start prep work on items needed for the particular menu of the day
• Continue prep work during/after the meal period for the next meal service
• Assist Master Cook/line staff as needed in execution of service
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Disinfect and sanitize cutting boards and worktables
• Breakdown workstation and complete closing duties as assigned
• Work as a team, assisting all guests and employees needs and inquiries
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees

Physical Requirements:

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.