Line Cook - Kitchen 324

A Good Egg Dining Group; Oklahoma City (OK); On-site; USD 16,531 - 24,796; Full time

Benefits offered by this job

Competitive pay

Holiday closures

Employee discounts

Hands-on training

Growth opportunities

Health insurance + PTO

Job summary

A Good Egg Dining Group is seeking a kitchen team member to prepare and portion food and to cook meat, fish, vegetables, soups and other items while upholding the company’s mission and values.

You will ensure proper portioning, maintain quality and presentation, stock stations, and keep a clean, sanitary workspace. This role requires standing long hours and the ability to lift up to 70 pounds, with opportunities for growth and hands-on training.

Qualifications

• A minimum of 1 year experience in kitchen preparation and cooking.
• At least 6 months experience in 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 70 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

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 quality of products served.
• Knows and compiles consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products on 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 sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, labels 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 Chef or manager-on-duty.
• Informs Chef immediately of product shortages.
• Refers to prep list at the start of every shift.
• Uses our standard recipe sheets for preparing all products. Do not rely on the memory of yourself or others.
• Labels and dates all products prepared.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Skills

Communication

Stamina

Food preparation

Job description

PERKS OF THE JOB

• Competitive pay
• Closed Thanksgiving, Christmas Day, New Years Day, Fourth of July, Labor Day, and Memorial Day
• Employee discounts at other Good Egg Dining establishments
• Hands on training programs
• Opportunity for growth - we promote from within
• Health Insurance and Paid Time Off available for qualifying full-time employees

POSITION SUMMARY

Prepare and portion food products prior to cooking. Accurately and efficiently cook meat, fish, vegetables, soups, and other food products. Prepare appropriate garnishes, and plate and garnish menu items for plate presentation, while upholding A Good Egg Dining Group's mission, vision, and values.

ESSENTIAL FUNCTIONS AND KEY 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 quality of products served.
• Knows and compiles consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products on 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 sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, labels 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 Chef or manager-on-duty.
• Informs Chef immediately of product shortages.
• Refers to prep list at the start of every shift.
• Uses our standard recipe sheets for preparing all products. Do not rely on the memory of yourself or others.
• Labels and dates all products prepared.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

QUALIFICATIONS

• A minimum of 1 year experience in kitchen preparation and cooking.
• At least 6 months experience in 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 70 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).