Line Cook

Big Whiskey's American Restaurant & Bar; Loma Linda (MO); On-site; USD 32,000 - 42,000; Full time

Job summary

Big Whiskey's American Restaurant & Bar is seeking a line cook to accurately and efficiently prepare meats, seafood, vegetables, soups, and hot dishes. You will portion, plate, garnish, and ensure consistent food quality across all hot menu items.

The role requires standing for long periods, lifting up to 40 pounds, and strong teamwork to coordinate with managers and dining room staff. This is a full-time, on-site position at our Missouri location.

Qualifications

• A minimum of 2 years experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies with standard portion sizes, cooking methods, quality standards, and kitchen procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure smooth service.
• Portions food products prior to cooking according to standard sizes and recipe specs; labeled and rotated.
• Maintains a clean and sanitary work station area including all kitchen equipment.
• Prepares items for various cooking methods and garnishes plates accordingly.
• Handles, stores, and rotates all products properly.
• Assists in food prep during off-peak periods and helps close the kitchen per checklist.
• Attends scheduled meetings and suggests improvements.
• Performs other related duties as assigned by kitchen manager or MOD.

Skills

Kitchen experience

Food prep

Communication

Teamwork

Tools

Broilers

Ovens

Grills

Fryers

Job description

Summary of Position:

Accurately and efficiently 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.

Duties and Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
• Assumes 100% responsibility for the quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications. Properly labeled and day dotted for proper rotation
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, seasoning, and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores, and rotates all products properly
• Assists in food prep assignments during off-peak periods as needed
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the kitchen manager or MOD

Qualifications:

• A minimum of 2 years experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours)