Rick Erwin's Greer - Lead Line Cook

Rick Erwins Dining Group; Greer (SC); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the dining sector is seeking a dedicated line cook to join their team. This role is pivotal in ensuring guest satisfaction through the preparation of high-quality food items and maintaining a pristine kitchen environment. As a line cook, you will be responsible for following recipes, managing food preparation, and ensuring that all dishes meet the presentation standards set by the culinary leadership. If you are passionate about food, have a keen eye for detail, and thrive in a fast-paced kitchen, this opportunity is perfect for you to grow your culinary skills and contribute to a rewarding dining experience.

Qualifications

• 2+ years of kitchen preparation and cooking experience required.
• Understanding of professional cooking and knife handling skills.

Responsibilities

• Prepare a variety of food items efficiently and according to guidelines.
• Maintain cleanliness and organization of the kitchen and storage areas.

Skills

Kitchen Preparation

Cooking Skills

Knife Handling

Communication

Time Management

Education

High School Diploma

Culinary Degree

Tools

Broilers

Ovens

Grills

Fryers

Job description

Summary of Position:

Guest satisfaction in our restaurant revolves around the food quality, appearance and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station.

Duties & Responsibilities:

1. Sets up station according to restaurant guidelines.
2. 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. Minimizes waste of product.
3. Knows and follows sanitary food handling and preparations procedures.
4. Prepares all food items as directed in a sanitary, timely and efficient manner.
5. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
6. Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.
7. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.
8. Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.
9. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Job Qualifications:

Education:

High school diploma or equivalent preferred. Culinary degree is preferred, but not required.

Experience:

Must have a minimum of 2 years experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity is preferred. Understanding of professional cooking and knife handling skills.

Certificates/Licenses:

ServeSafe training is preferred, but not required.

Requirements:

1. Must be able to communicate clearly with managers, kitchen and dining room personnel.
2. Ability to reach, bend, stoop and lift up to 40 pounds frequently.
3. Ability to work in a standing position for long periods of time (up to 9 hours).
4. Must be able to follow printed recipes and plate specifications.
5. Must maintain personal hygiene in accordance with DHEC and company standards.
6. Punctuality and regular, reliable attendance.
7. Honesty and integrity; hard working.
8. Have reliable transportation.
9. Ability to work late nights, early mornings, holidays and weekends as required.
10. Ability to work in a hot, wet, humid and loud environment for long periods of time.
11. Ability to remain calm and work well under pressure.