Lead Line Cook

VIC; Savannah (GA); On-site; USD 19,000 - 28,000; Full time

Job summary

Vic’s River Grill in Savannah, GA is seeking a dedicated Line Cook to prepare and plate hot foods, including meats, fish, vegetables, and soups. You will portion and garnish dishes, follow recipes, and ensure proper temperatures and presentation for guests.

You will maintain sanitary prep areas, stock line stations, assist during rush periods, and collaborate with kitchen staff to deliver great service. Previous line cook experience and knowledge of kitchen safety are preferred.

Responsibilities

• Cook meats, fish, vegetables, and soups and plate hot food items.
• Prepare and portion food prior to cooking and garnish plates.
• Maintain clean and safe prep areas and monitor temperatures.
• Stock line stations and assist during rush periods.
• Follow recipes, standard portions, and kitchen rules.
• Assist in closing and cooperate with kitchen staff for service.

Tools

Blenders and choppers

Cubers and dicers

Grinders and processors

Slicers

Broilers and grills

Deep fryers

Ovens and ranges

Rotisseries and steamers

Toasters

Cutlery

Dishwasher

Food warmers

Measuring cups

Mixers

Ice dispensers

POS software

KDS screens

Job description

Job Title: Line Cook.

Reports to: Sous Chef / Restaurant Manager.

Job Summary: Cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Activities and Responsibilities

• Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: “Great food, great service, and great production by associates imbued with pride and enthusiasm.”
• Show up to your scheduled shift on time and in proper uniform.
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperatures by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turns or stirs foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish setup for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assist in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
• Complete any and all other reasonable tasks assigned to you by your supervisor or manager.

Supplemental Duties

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Coordinate and supervise work of kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Tools and Technology

• Blenders, choppers, cubers, dicers, grinders, processors, and/or slicers.
• Broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters.
• Coffee or iced tea makers.
• Cutlery.
• Dishwasher.
• Food warmers.
• Measuring cups.
• Mixers.
• Ice dispensers.
• POS software and KDS screens.