Line Cook

Burrito Gallery - Brooklyn; Jacksonville (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

Ein dynamisches und innovatives Restaurant sucht einen talentierten Line Cook, der für die Zubereitung köstlicher Speisen verantwortlich ist. In dieser Rolle werden Sie die Möglichkeit haben, mit frischen Zutaten zu arbeiten und kreative Gerichte zu kreieren, die unsere Gäste begeistern. Sie werden Teil eines engagierten Teams sein, das sich der Bereitstellung außergewöhnlicher kulinarischer Erlebnisse verschrieben hat. Wenn Sie leidenschaftlich gerne kochen und in einem schnelllebigen Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie. Bringen Sie Ihre Kreativität und Ihr Engagement in unsere Küche ein und tragen Sie dazu bei, unvergessliche Geschmackserlebnisse zu schaffen.

Qualifications

• Mindestens zwei Jahre Erfahrung in der Küchenvorbereitung und im Kochen.
• Fähigkeit zur effektiven Kommunikation mit Managern und Küchenpersonal.

Responsibilities

• Kochen von Fleisch, Fisch und Gemüse sowie Zubereitung von Speisen.
• Sicherstellen der Lebensmittelsicherheit und Einhaltung der Portionsgrößen.

Skills

Küchenvorbereitung

Kochen

Lebensmittelsicherheit

Teamarbeit

Menüplanung

Education

Erfahrung in der Küche

Tools

Grills

Mikrowellen

Küchenutensilien

Point-of-Sale-Software

Inventarmanagement-Software

Job description

Line Cook

Reports To Kitchen 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 & Responsibilities Primary

Promote, work, and act in a manner consistent with the mission of Legacy Restaurant and its affiliates to include Mellow Mushroom, Burrito Gallery and The French Pantry: To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

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, grills, roasters, and other kitchen equipment.

Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, and rotate 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.

Estimate expected food consumption, procure food from storage.

Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Tools & Technology

Commercial use:

blenders, grinders, slicers

broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers

cutlery (boning knives, chefs' knives, paring knives)

ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)

Cutting machinery

Domestic knives

Food safety labeling systems

Personal computers

Point of sale terminal

Slicing machinery

Menu planning software

Inventory management software

Aloha Point-of-sale software

Spreadsheet software (Microsoft Excel)

Minimum Qualifications

Two or more years of experience in kitchen preparation and cooking

At least 6 months experience in a similar capacity

Able to communicate effectively with managers and kitchen personnel

Able to reach, bend, stoop and frequently lift up to 40 pounds

Able to work in a standing position for long periods of time (up to 9 hours)