Line Cook/ Baker

Constellation Brands•Nashville, TN

4d•$14 - $20

About The Position

Job Description Responsibilities Responsible for preparation of all hot & cold restaurant foods, meeting specifications and guaranteeing appropriate attention to detail is demonstrated with plate presentation. Maintain solid knowledge of all food products, sanitation standards & basic culinary techniques. Possess ability to work two or more stations, and in any capacity on the line. Show higher than average proficiency with basic line skills including: grilling, deep frying, roasting, searing, ect. Display ability to take detailed instruction and tasks from sous chefs and executive chef. Properly label and date all products to ensure safekeeping and sanitation. Work as a team and effectively communicate with management, chefs, and fellow coworkers in order to fulfill and address any issues or needs requested by guests and/or management. Remain positive with a good attitude throughout shift. Follows company policies and procedures. Assist with production of in-house baked goods (breads, desserts, pastries) according to established recipes Execute prep for pastry components including batters, doughs, custards, and simple plated desserts Maintain organization, cleanliness, and par levels for pastry station

Requirements

Ability to communicate clearly and effectively.
Ability to reach, bend, stoop, and lift, up to 40 pounds on a regular basis.
Ability to work in a standing position for long periods of time.
Exceptional hygiene and grooming habits.
Acquire and maintain a Utah food handlers permit within 14 days of on-boarding.
Must be able to work nights, weekends and some holidays.
Ability to speak, read and understand basic cooking directions
Must be at least 21 years of age.
Must be able to sit and/or stand for long periods of time and work on a computer for extended periods.
Lifting may be required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

Responsible for preparation of all hot & cold restaurant foods, meeting specifications and guaranteeing appropriate attention to detail is demonstrated with plate presentation.
Maintain solid knowledge of all food products, sanitation standards & basic culinary techniques.
Possess ability to work two or more stations, and in any capacity on the line.
Show higher than average proficiency with basic line skills including: grilling, deep frying, roasting, searing, ect.
Display ability to take detailed instruction and tasks from sous chefs and executive chef.
Properly label and date all products to ensure safekeeping and sanitation.
Work as a team and effectively communicate with management, chefs, and fellow coworkers in order to fulfill and address any issues or needs requested by guests and/or management.
Remain positive with a good attitude throughout shift.
Follows company policies and procedures.
Assist with production of in-house baked goods (breads, desserts, pastries) according to established recipes
Execute prep for pastry components including batters, doughs, custards, and simple plated desserts
Maintain organization, cleanliness, and par levels for pastry station