Line Cook - Charbar

SERG Restaurant Group•Hilton Head Island, SC

18d•Onsite

About The Position

This position is responsible for cooking meats, fish, vegetables, soups, and other hot food products. The role also involves preparing and portioning food products prior to cooking, as well as performing other duties in food and final plate preparation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. The Line Cook will promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. This role requires ensuring food is stored and cooked at the correct temperature, maintaining freshness of food and ingredients, and adhering to restaurant standards for portion sizes, cooking methods, and quality. The Line Cook will stock and maintain sufficient levels of food products at line stations to support a smooth service period and handle, store, and rotate all food products and supplies according to restaurant policies and procedures. Additionally, the role involves assisting in food prep assignments during off-peak periods, substituting for or assisting other cooks during rush periods, and closing the kitchen following the closing checklist. The Line Cook is expected to attend all scheduled employee meetings, coordinate with and assist fellow employees, and fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Requirements

Able to communicate effectively with managers and kitchen personnel
Able to read and understand food tickets in English
Able to reach, bend, stoop and frequently lift up to 40 pounds
Able to work in a standing position for long periods of time (up to 9 hours)
Must be eligible to work in the United States to apply

Nice To Haves

Previous experience in kitchen preparation and cooking preferred

Responsibilities

Cook meats, fish, vegetables, soups and other hot food products.
Prepare and portion food products prior to cooking.
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.
Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Know and comply consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Follow proper plate presentation and garnish set up for all dishes.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Assist in food prep assignments during off-peak periods as needed.
Substitute for or assist other cooks during rush periods.
Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.