Line Cook - PT

FORM HOSPITALITY GROUP LLC; Charlotte (NC); Sur place; USD 21 000 - 28 000; Plein temps

Résumé du poste

FORM HOSPITALITY GROUP LLC is seeking a reliable line cook to prepare and plate dishes to spec, manage prep lists, and keep the kitchen organized. You will work with the executive chef to ensure timely, high-quality plating and consistent portions.

Candidates should be ServSafe certified, capable of lifting up to 50 pounds, and comfortable on a busy line. Strong communication and teamwork are essential to maintain hygiene standards and support the kitchen's daily operations.

Qualifications

• Must have ServSafe certification or Certified Food Handler.

Responsabilités

• Set the hot and cold line for service.
• Manage item parts, ensuring adequate stock of prepared goods are on the line and backed up in the walk-in.
• Execute daily prep list and write the prep list for the following day, noting low par items and priorities.
• Assist in receiving orders, check invoices, and coordinate with drivers.
• Fill and maintain a three-bay dish sink and keep the area clean and organized.
• Follow FIFO and safe food handling temperatures.
• Discuss weekly features with the executive chef and assist in production and plating of featured dishes.
• Clean kitchen equipment (fryer, flattop, gas range) per schedule and as needed.
• Maintain personal hygiene and uniform standards; hair tied, clean nails, etc.
• Lift up to 50 pounds.

Connaissances

Communication

Teamwork

Organization

Time management

Food safety

Description du poste

Position OverviewLine cooks are responsible for cooking and plating our dishes to spec, managing prepared goods pars, executing a daily prep list and keeping the kitchen in an organized and clean state. This role requires individual time management, strong communication skills, an eagerness to better our menu/kitchen, an organized personality and being a team player. A positive attitude, eagerness to jump in and learn about our systems as well as an understanding of standard and food safe kitchen procedures is required.Key ResponsibilitiesSet the hot and cold line for service.Manage item parts, ensuring adequate stock of prepared goods are on the line and backed up in the walk-in.Execute daily prep list, including tasks such as making sauces, braising meats & following recipes. At the end of the shift, write a prep list for the following day, making sure to include items with a low par and noting anything that is a priority.Assist in receiving orders, checking invoices, and putting up trucks. Communicate with the executive chef when any issues arise with orders (wrong item sent, didn’t receive item, item damaged, etc.)Fill and maintain a three-bay dish sink throughout the shift, ensuring dishes don’t pile up and the dish area stays clean and organized.Food safety knowledge understanding FIFO, proper rotation, safe food handling time, and temperatures.Discuss weekly food features with the executive chef and aid in the production and plating of featured dishes to the chef's standards.Clean kitchen equipment such as fryer, flattop, and gas range weekly, adhering to the cleaning schedule or as needed due to business demand.Maintain personal hygiene and uniform standards- hair tied up above the shoulders, non-slip shoes, black chef pants & t-shirt/chef shirt, clean/trimmed nails & facial hair groomed at appropriate length.Lift 50 poundsQualifications & RequirementsServSafe Certification/ Certified Food Handler