Line Cook

Grove Bay Hospitality Group•Warwick, RI

5d•Onsite

About The Position

Narragansett located in the TF Green Airport is seeking winning personalities to join the team!!! Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Requirements

High school diploma or equivalent vocational training certificate
Culinary College Degree
0 to 2 years experience as a Line cook at a 4/5 star restaurant
Food handling certificate
Ability to communicate in English with guests, coworkers, and management to their understanding
Ability to compute basic mathematical calculations
Ability to provide legible communication
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, and follow through.
Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
Ability to maintain good coordination.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with all products and ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to operate, clean, and maintain all equipment required in job functions.
Ability to comprehend and follow recipes.
Ability to expand and condense recipes.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.
Must show proof of eligibility to work in the U.S.

Nice To Haves

Sanitation certificate
Previous Supervisory experience is a plus

Responsibilities

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications.
Maintain organization, cleanliness, and sanitation of work areas and equipment.
Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
Complete opening duties: Set up the workstation with required tools, equipment, and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
Start prep work on items needed for the particular menu of the day.
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
Continue prep work after the meal period for the next meal service.
Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift.
Prepare all menu items following recipes and yield guides, according to department standards.
Inform the Sous Chef of any shortages before the item runs out.
Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform the Head Cook of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by the Health Department and restaurant requirements.
Minimize waste and maintain controls to attain forecasted food costs.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Review the status of work and follow-up actions required with the Head Cook before leaving.
Successful completion of the Restaurant training/certification process.
Breakdown workstation and complete closing duties according to department standards: All food items to the proper storage areas.
Rotate all returned products.
Wrap, cover, label, and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Assist with inventories as scheduled.
Assist in plating up Banquet hot meals as assigned.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of the kitchen as assigned.
Work at off-premise functions.
Research new menu items.
Attend designated meetings (Line-up, monthly meeting, general session, etc.).
Provide Lateral Service if and when possible.