Line Cook (Experienced) - Domenica Restaurant

BRG Hospitality Group•New Orleans, LA

8d•Onsite

About The Position

The Line Cook is responsible for preparing and producing menu items to recipe standards in a quick and efficient manner. This role involves maintaining required stock levels, making recommendations for supply orders, and preparing a variety of food items including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts. The Line Cook must demonstrate skills in garde manger, broiler, saucier, and large quantity cooking, while controlling food production through proper cooking methods, times, and temperatures. Adherence to kitchen maintenance and sanitation programs, as well as maintaining an assigned station and equipment in a clean and sanitary condition, are crucial. The position also requires maintaining current and accurate menu information regarding preparation techniques, seasonings, ingredients, and plate presentation.

Requirements

A minimum of 3 years experience in a similar role, preferred.
ServSafe Training preferred.
Basic math and computer/tablet skills.
Ability to stay professional in a stressful work environment.
Ability to work in a team environment and maintain a professional manner.
Superb multitasking skills and an eye for detail.
Available to work different hours including weekends, days, nights, and holidays.
Positive, engaging personality and professional appearance.
Ability to uphold company standards relating to appearance and dress.
Exceptional interpersonal and communication skills as well as strong task and time management abilities.
Ability to stand, walk, bend, and lift for extended periods (eight or more hours).
Able to lift, push, pull and carry a minimum weight up to 50 lbs.
Able to stand and walk for extended periods of time, up to eight hours per day.
Able to reach above head and shoulder levels.
Able to twist, kneel, bend and crawl.
Able to squat and crouch.
Able to perform sweeping motion, front-to-back and side-to-side.
Able to work in confined spaces.
Able to tolerate exposure to dust and cleaning chemicals.
Able to climb stairs and ladders.
Manual dexterity.
Knowledge of principles and processes for providing customer services, including meeting quality standards and company standard policies and procedures.
Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.
Comply with all company policies.

Nice To Haves

High school graduate or equivalent is preferred.
ServSafe Training preferred.

Responsibilities

Prepares and produces menu items to recipe standards in a quick and efficient manner.
Prepares all items according to recipe standards.
Maintains required stock levels in the restaurants.
Makes recommendations in the ordering of supplies.
Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
Prepares, cooks and seasons all food.
Shows skills in garde manger, broiler, saucier and large quantity cooking according to recipe specifications.
Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
Familiar with all phases of food preparation techniques.
Adheres to kitchen maintenance and sanitation programs.
Maintains assigned station and equipment in a clean and sanitary condition.
Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).
Operates kitchen equipment safely and correctly, including ovens, stoves, mixers, and fryers.
Demonstrates proficient knife skills, executing different cuts and using various knives.
Slices various meats with a commercial meat slicer.
Works different stations and follows different recipes, including assembling salads, desserts, and executing various cooking techniques.
Safely and properly uses gas stovetops/ranges, ovens, pressure cookers, deep fryers, and other kitchen equipment.
Executes all dishes properly, following set recipe guidelines and instructions.
Plates dishes correctly as instructed by the chef, knowing all necessary plating techniques.
Maintains a clean work environment throughout the shift, properly replacing items and wiping down work surfaces.
Maintains items in walk-in coolers, including labeling, consolidating, and rotating food items, and cleaning floors and shelves.
Sets up the line, paying attention to dated items and properly rotating them daily and nightly.
Preps, stocks, and organizes before and after each shift.
Understands and follows food safety and sanitation guidelines, including proper time and temperature controls, preventing cross-contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management.
Remains organized throughout the shift to ensure timeliness and accuracy of all food orders.
Ensures proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item.
Tracks and reports any food waste.
Scrubbing floors, walls, coolers, and work area at the end of the shift, moving equipment to ensure all areas are properly cleaned.
Receives and follows all verbal instructions from the chef or manager concerning orders, special requests, and adjustments.
Exhibits creativity and enthusiasm for food.
Works efficiently and completes required tasks within the assigned time frame.
Performs side duties including cleaning and food production as requested.
Other duties as assigned.