Lead Line Cook - Henry Dorrbaker's

Geronimo Hospitality Group•Beloit, WI

2d•Onsite

About The Position

Geronimo Hospitality Group is an award-winning collection of boutique hotels, restaurants, and clubs seeking individuals who believe the status quo sucks and are ready to push boundaries. Henry Dorrbaker's is described as Beloit's coolest hangout spot, offering a mix of old-school charm and modern fun with duckpin bowling, mini golf, vintage arcade games, a giant bar, pub fare, craft cocktails, and brews. The Lead Line Cook will be a key part of the team, ensuring guests have a lasting impression and will be responsible for effectively preparing and cooking food items using standardized recipes and following food safety guidelines.

Requirements

Previous experience, non-fast food restaurant and/or training in a culinary school required.
Must be able to add, subtract, multiply and divide in all units of measure.
Be able to keep up with a fast paced environment.
Position subject to irregular hours to include late nights, weekends and holidays.
Must be 18 years old.
Able to perform with minimum supervision.
Have ServSafe Certification or be willing to obtain certification within 90 days of employment.
U.S. Work Authorization (required).

Responsibilities

Report to work on time according to posted schedule in specified uniform, dressed and ready to work by the time the shift begins.
Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen.
Check on all teammates to ensure their work is done.
Confirm with MOD that all stations duties are completed.
Measures and mixes ingredients accurately, review any modifications to recipes to meet quality standards with Executive Chef.
Test food being cooked by properly taste testing and taking food temperatures using proper Serv Safe procedures and guidelines.
Food preparation and cooking skills include but are not limited to: measuring, washing, peeling, cutting, grilling, baking, roasting, broiling, steaming, carving and portioning foods.
Monitor food quantities, quality and display during preparation.
Stock work-station appropriately for each shift to be ready for the meal period.
Knowledge of menu, including what ingredients are used to prepare each dish and how to build each dish to order.
Date all food containers and rotate as needed, making sure that all perishables are kept at proper temperatures.
Work-space cleaned after each shift including switching of food storage containers, labeling of ingredients, scrubbing and sanitizing of all parts of station.
Confide in the manager or assistant manager if problems with a co-worker arise so that appropriate actions can be taken.
Respect all of your co-workers and managers.
Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests.
Promote a positive perception of the company at all times both internally and in public.