Line Cook

Ontario Trillium Foundation; Guilford (CT); On-site; USD 2,066,000 - 2,617,000; Full time

Job summary

Char & Lemon located in the heart of Oxford,CT is seeking a seasoned line cook to join our team. The candidate must maintain a positive work atmosphere and thrive in high-pressure settings, prioritizing safe food handling, cleanliness, and sanitation.

Strong knife skills and Saute station experience are essential for this role, with responsibilities spanning from food prep to plating and service support.

Qualifications

• Strong knife skills and Saute station experience required.
• Commitment to safe food handling, cleanliness, safety, and sanitation standards.

Responsibilities

• Inspect and maintain food preparation areas to ensure sanitary practices.
• Regulate ovens, broilers, grills, fryers, roasters and other equipment to cook at correct temperatures.
• Ensure freshness by rotating stock and checking quality.
• Follow standard portions, cooking methods, and kitchen rules.
• Prepare, cook and plate foods according to recipes and judgment.
• Close the kitchen following closing procedures and assist others as needed.
• Coordinate with team to meet guests’ needs and ensure smooth service.

Skills

Knife skills

Saute station

Food safety

Cleanliness

Teamwork under pressure

Job description

Char & Lemon located in the heart of Oxford,CT is looking for a seasoned, professional line cook, who wants to grow with our team. You must be able to maintain a positive work atmosphere and work well in high-pressure situations. As a line cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift. Strong knife skills and experience on the Saute station is a must for this role!

Guilford Coming Soon!

Primary

• 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 temperature by regulating 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.
• Turn or stir 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 set up 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.
• Assists 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 offers 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.

Supplemental

• 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.
• Plan and price menu items.
• Bake breads, rolls, cakes, and pastries.