LINE COOK

Blue Plate Restaurant Company Inc; Maple Grove (MN); On-site; USD 21,000 - 30,000; Full time

Job summary

Blue Plate Restaurant Company Inc. is seeking a Line Cook to support our kitchen team in Maple Grove, MN. You will prep ingredients, cook menu items, and help ensure quality and timely service. Experience in a busy kitchen and knowledge of safety protocols are valued.

Join a collaborative team focused on hospitality, flavorful dishes, and community engagement in a locally owned operation.

Qualifications

• Previous cooking experience in a restaurant as a line cook or prep cook.
• Speed and accuracy in completing assigned tasks.
• Understanding of cooking methods, ingredients, equipment, procedures and industry’s best practices.
• Knowledge of health and safety rules in the kitchen.

Responsibilities

• Keep kitchen and work area clean and organized.
• Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Communicate and interact professionally with guests and coworkers.
• Other duties as assigned.

Skills

Line cook experience

Team player

Food safety knowledge

Fast-paced environment

Education

Culinary education

Job description

Description

BLUE PLATE CORE FOCUS

Passionate Hospitality & Flavors Fuel our Community.

This really is our niche. This one statement captures the following:

• Passionate Hospitality: we take care of our people and our guests
• Flavors: distinctive taste and quality, not just food and drink
• Fuel: energy, sustenance, nourishment, power, an everyday need
• Community: the people that work for us, dine with us, live by us

BLUE PLATE CORE VALUES

We Are:

• Adaptable
• Committed
• Enthusiastic

There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:

• ADAPTABLE to our changing world
• COMMITTED to our people & our community.
• ENTHUSIASTIC to living our best life.

In addition to our Core Values, we strive to:

• Uphold our reputation as a quality, locally owned & operated business.
• Increase profitability.
• Increase measurable growth, both financially and professionally
• Exceed a continually higher standard, to which we will hold ourselves and each other.

POSITION SUMMARY

The line cook is responsible for prepping ingredients and assembling dishes according to restaurant recipes.

POSITION OBJECTIVES

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, vendors and the executive team.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

GENERAL DUTIES

• Keep kitchen and work area clean and organized.
• Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Communicate and interact professionally with guests and coworkers.
• Other duties as assigned.

Requirements

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

REQUIRED

• Previous cooking experience in a restaurant as a line cook or prep cook.
• Speed and accuracy in completing assigned tasks.
• Understanding of cooking methods, ingredients, equipment, procedures and industry’s best practices.
• Knowledge of health and safety rules in the kitchen.

PREFERRED

• Serv Safe Certification recommended.
• Culinary education.