Line Cook/Grill/Saute/Pantry/Prep Cook

The Butchers Son Inc; Chesapeake (VA); On-site; USD 28,000 - 38,000; Full time

Benefits offered by this job

Health benefit after 90 days

One week paid vacation

Holiday pay

Quarterly Meal Card

Bonus potential for culinary school

Job summary

The Butchers Son Inc is hiring a kitchen cook to accurately and efficiently prepare meats, seafood, vegetables, soups, and other hot items. You will portion, plate, and garnish dishes while ensuring consistency with recipes and presentation standards.

Responsibilities include maintaining cleanliness, managing station stock, and supporting team during peak hours. Must have at least 6 months of kitchen experience, strong communication, and good physical stamina.

Qualifications

• Minimum 6 months of kitchen prep and cooking experience.
• Clear and effective communication.
• Able to lift up to 40 pounds and stand for long periods.
• Exceptional hygiene and grooming habits.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other food items per recipes.
• Ensure quality and portion control across all dishes.
• Maintain clean and sanitary work stations and equipment.
• Stock and rotate food products to ensure smooth service.
• Assist in off-peak food prep and support other kitchen staff as needed.
• Close the kitchen following the closing checklist and participate in meetings.

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 & Responsibilities:

• Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
• 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 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, battering, breading, 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.

Duties & Responsibilities

• 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 manager-on-duty.

Qualifications:

• A minimum of 6 months of experience in kitchen preparation and cooking.
• Must be able to communicate clearly and effectively.
• 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.
• Must have exceptional hygiene and grooming habits.

Benefits:

• Eligible for health benefit after 90 days
• One week paid vacation after a year of employment
• Holiday pay
• Quarterly Meal Card for restaurant spend
• Bonus potential for graduating culinary school and mastering each station in the kitchen
• Yearly evaluations

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.