Line Cook - Chef

High Tide Seafood Bar and Grill; Goodyear (AZ); On-site; USD 34,000 - 48,000; Full time

Job summary

High Tide Seafood Bar and Grill in Goodyear, AZ seeks a reliable prep cook/line cook to support mise en place, prep and final plate assembly. You will work with meats, seafood, vegetables, soups and desserts, ensuring timely service and high quality presentation.

Responsibilities include maintaining clean stations, adhering to portion sizes and safety standards, and collaborating with the chef and staff to deliver consistent, delicious dishes during all service periods.

Qualifications

• Must be able to communicate clearly with manager, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Able to read, write and communicate clearly in English.

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables for cooking in broilers, oven, grills, fryers and other equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies with standard portion sizes, cooking methods, quality standards and kitchen rules.
• Stocks and maintains sufficient levels of food products at line stations.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores and rotates all product properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Skills

Communication

English proficiency

Team collaboration

Physical stamina

Job description

Summary of Position

Accurately and efficiently Prep Mise en Place, cook meat, fish, vegetables, soups and other hot food products as well as salads and dessert. 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 & Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, oven, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and 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.
• Maintains a clean and sanitary workstation 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, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all product 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 Chef or manager-on-duty.

Qualifications

• A minimum of 2 years' experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity or role.
• Must be able to communicate clearly with manager, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Able to read, write and communicate clearly in English.