Line Cook

Grove Bay Hospitality Group•Warwick, RI

19d•Onsite

About The Position

Federal Hill, located in TF Green Airport, is seeking a Line Cook to join its back-of-house team. The position plans, prepares, sets up, and provides quality food production for menu items and specials in designated outlets, following departmental quality standards, recipes, and plating guides. The Line Cook maintains clean, organized, and sanitary work areas and equipment. The role includes preparing workstations and ingredients for service, cooking menu items according to recipes and yield guides, monitoring supplies and communicating shortages or unavailable items, and coordinating with the Sous Chef, Head Cook, and food-and-beverage staff. The employee maintains safe food storage, sanitation, and equipment practices; minimizes waste; supports service during busy periods; and completes opening, closing, cleaning, and restocking duties. Other work may include inventory assistance, banquet plating, off-premise functions, menu research, meetings, and duties elsewhere in the kitchen as assigned.

Requirements

High school diploma or equivalent vocational training certificate.
Culinary college degree.
0 to 2 years of experience as a line cook at a 4/5-star restaurant.
Food handling certificate.
Ability to communicate in English with guests, coworkers, and management so they can understand.
Ability to perform basic mathematical calculations and provide legible communication.
Ability to perform duties with attention to detail, speed, and accuracy; prioritize, organize, and follow through.
Ability to remain calm, think clearly, and resolve problems using good judgment.
Ability to work under pressure while meeting production schedules and guest food-order timelines.
Ability to maintain good coordination and transport cases of goods and pots and pans between work areas.
Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with food products and ingredients and use the senses to ensure quality standards.
Ability to comprehend and follow recipes and expand or condense recipes.
Ability to perform job functions with minimal supervision and work cohesively with coworkers as part of a team.
Successful completion of the restaurant training/certification process.
Proof of eligibility to work in the U.S.

Nice To Haves

Sanitation certificate.
Previous supervisory experience.

Responsibilities

Plan, prepare, set up, and produce menu items and specials in accordance with recipes, yield guides, quality standards, and plating specifications.
Maintain organization, cleanliness, and sanitation of work areas, equipment, tools, and storage areas.
Review assignments and anticipated business with the Sous Chef and complete opening duties, including workstation setup, equipment checks, production schedule review, and stocking supplies.
Prepare and organize ingredients and prep items for current and upcoming meal services.
Monitor supplies and communicate requisition needs, shortages, 86'd items, special availability, excess items, and requests for assistance to the appropriate staff.
Maintain proper food storage procedures, rotate and label products, minimize waste, and help control food costs.
Operate, clean, and maintain kitchen equipment safely and as intended.
Disinfect and sanitize cutting boards and worktables, transport dirty pots and pans to the pot wash station, and assist Stewards with efficient cleanup.
Complete closing duties, including putting food away, organizing storage, cleaning prep areas, returning utensils and equipment, cooling hot items, turning off equipment as appropriate, and restocking.
Review work status and follow-up actions with the Head Cook before leaving.
Assist with inventories, banquet hot-meal plating, scheduled cleaning and maintenance, off-premise functions, menu research, designated meetings, and other kitchen duties as assigned.