Cook

Jeff Ruby Culinary Entertainment Inc; Nashville (TN); On-site; USD 23,000 - 25,000; Full time

Job summary

Jeff Ruby Culinary Entertainment Inc. in Nashville, TN is seeking a Cook to prepare menu items grilled, fried, broiled, or pantry items and ensure plates are aesthetically appealing and cooked to customer specifications.

The role requires coordination with chefs and kitchen staff to meet daily assignments, maintain cleanliness, and manage prep and closing tasks in a fast-paced dining environment.

Responsibilities

• Meet with Chefs to review assignments, anticipated business levels and other information pertinent to cooking.
• Complete opening duties such as setting up workstation with required tools, equipment and supplies and inspecting cleanliness and condition of tools.
• Ensure requisitions are processed properly and placed in designated area.
• Organize prep items from different areas to ensure items are ready for service.
• Transport supplies from storeroom and stock in designated areas.
• Start prep work for the day’s menu items.
• Continue prep during/after meal period for next service.
• Assist Master Cook/line staff as needed in execution of service.
• Monitor cleanliness, sanitation and organization of work areas.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown workstation and complete closing duties.
• Communicate effectively with management, chefs and service staff to address guest/employee needs.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook

3 days ago Requisition ID: 1433

Salary Range: $17.00 To $18.00 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.