Restaurant Cook

Poultry Science Association; Charleston (WV); On-site; USD 10,000 - 60,000; Part time

Job summary

A leading restaurant seeks a Line Cook to join their team in Charleston, WV. The role involves preparing a variety of foods, maintaining kitchen standards, and ensuring quality. Candidates should have prior cooking experience and a commitment to food safety and sanitation practices.

Benefits

Paid Time Off

401K Investment

Referral Bonus

Associate Development Plan Opportunities

Internal Promotion Opportunities

Medical, Dental, Vision, Voluntary Benefits options

Qualifications

• Minimum of two years experience in kitchen and food preparation.
• Must communicate clearly with managers and staff.
• Ability to lift 40 lbs and stand for long periods.

Responsibilities

• Accurately cooks meats, fish, and vegetables; prepares and portions food.
• Maintains a clean and sanitary work station.
• Stocks and maintains food products at line stations.

Skills

Clear communication

Cooking techniques

Food preparation

Sanitation and cleanliness

Job description

Job Details Job Location: Recovery Sports Grill Charleston - Charleston, WV Position Type: Part Time Salary Range: $16.00 - $18.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description

COME AND JOIN OUR AMAZING TEAM!

Most positions do require weekend and holiday availability.

We are pleased to share the benefit options that we offer:

• Paid Time Off
• 401K Investment
• Referral Bonus
• Associate Development Plan Opportunities
• Internal Promotion Opportunities
• Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options available to Full-Time associates
• Restaurant Discounts/Perks Program

Line Cook accurately and efficiently cooks 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. Candidate should have a minimum of two years experience in kitchen and preparation and cooking. Must be able to communicate clearly with managers, kitchen, and dining room personnel. Physical requirements include reaching, bending, lifting up to 40 lbs. frequently, and standing for long periods of time (up to 9 hours).

Duties to include, but not limited to:

• 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 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.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Qualifications