Line Cook

Bigwhiskeys; Springfield (MO); Hybrid; USD 28,000 - 36,000; Full time

Job summary

Bigwhiskeys seeks a capable line cook to accurately and efficiently cook meats, fish, vegetables, soups, and other hot items while preparing and portioning for cooking and plating with garnishes.

You will work with broilers, ovens, grills and other kitchen equipment, ensure consistent portion sizes, rotate stock properly, and maintain a clean, sanitary work station throughout service.

Qualifications

• Minimum of 2 years experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must communicate clearly with managers, kitchen and dining room personnel.

Responsibilities

• Prepares a variety of meats, seafood, vegetables, and other food items for cooking.
• Assumes responsibility for the quality of products served.
• Maintains a clean and sanitary work station and follows closing procedures.
• Stocks and maintains sufficient levels of food products at line stations for smooth service.
• Presents plated dishes with proper garnish and portion sizes.
• Assists in food prep during off-peak periods as needed.
• Performs other duties as assigned by kitchen manager or MOD.

Skills

Kitchen experience

Communication

Physical stamina

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)