Line cook

Torsap Thai Kitchen; Swansboro (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

Torsap Thai Kitchen in Swansboro, North Carolina, is looking for a dedicated cook to prepare meats, fish, and vegetables, ensuring high food quality and adherence to safety standards. Responsibilities include cooking, cleaning, and portioning food, along with supporting fellow employees in delivering exceptional service. Flexibility in hours is vital, as dependability is a key requirement. Candidates interested in applying should visit the restaurant for an on-site interview.

Qualifications

• Promote a positive experience through great food and hospitality.
• Ensure food safety and sanitation.
• Monitor cooking temperatures and food quality.
• Handle food according to restaurant policies.

Responsibilities

• Cook meats, fish, and vegetables according to recipes.
• Maintain food preparation areas and equipment clean.
• Portion and garnish food according to standards.
• Assist in food prep during off-peak periods.

Job description

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.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of BORO RESTAURANT & BAR, LOW COUNTRY KITCHEN, and IL CIGNO ITALIANO: TO BRING OUR EMPLOYEES AND GUESTS TOGETHER WITH GREAT FOOD AND HOSPITALITY TO CREATE A POSITIVE MEMORABLE EXPERIENCE.
• 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.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• 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.
• Flexible hours based on your availability. Dependability a must. Serious applicants only. Please stop in to fill out an application and interview at that time.