Line Cook

Grove Bay Hospitality Group•Warwick, RI

19d•Onsite

About The Position

Spring House Grill, located at TF Green Airport, is seeking a Line Cook to join its back-of-house team. The role plans, prepares, sets up, and provides quality food production for menu items and specials in designated outlets, following recipes, plating guides, and departmental quality standards. It also maintains the organization, cleanliness, and sanitation of work areas and equipment. The Line Cook prepares for service, stocks and organizes the workstation, checks supplies and equipment, and communicates with the Sous Chef, Head Cook, and food-and-beverage staff about assignments, shortages, specials, and service needs. The position follows health and sanitation rules, safe equipment practices, storage procedures, and food-cost controls; completes opening and closing duties; and assists with kitchen cleaning, inventories, banquet meals, off-premise functions, and other assigned kitchen work. Employees must complete the restaurant training and certification process and may be assigned other job-related duties.

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.
Attention to detail, speed, and accuracy.
Ability to prioritize, organize, and follow through.
Ability to think clearly, remain calm, and resolve problems using good judgment.
Ability to work under pressure to meet production schedules and guest food-order timelines.
Ability to maintain good coordination and transport cases of received goods and pots and pans between storage, prep areas, and the serving line.
Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with the products and ingredients involved and use all senses to ensure quality standards are met.
Ability to operate, clean, and maintain required equipment.
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.
Ability to comply with state sanitation and health regulations, restaurant requirements, and departmental policies and procedures.
Successful completion of the restaurant training and certification process.
Proof of eligibility to work in the United States.

Nice To Haves

Sanitation certificate (preferred).
Previous supervisory experience is a plus.

Responsibilities

Plan, prepare, set up, and produce menu items and specials in accordance with recipes, plating guides, and departmental quality standards.
Maintain clean, organized, and sanitary work areas and equipment throughout the shift.
Meet with the Sous Chef to review assignments, expected business levels, changes, and other relevant information.
Complete opening duties, including setting up the workstation, inspecting tools and equipment, checking production schedules and pars, setting priorities, reporting supply needs, and stocking designated areas.
Prepare and organize ingredients and prep items for current and upcoming meal services.
Check that the workstation printer is working and has sufficient paper.
Notify the Sous Chef about shortages before items run out, communicate unavailable items and specials to food-and-beverage staff, and request assistance during busy periods as needed.
Inform the Head Cook about excess items that could be used for specials or elsewhere.
Follow proper food storage procedures, minimize waste, and maintain controls to meet forecasted food costs.
Sanitize cutting boards and worktables, transport dirty pots and pans to the pot wash station, and direct and assist Stewards with cleanup.
Review work status and required follow-up actions with the Head Cook before leaving.
Complete closing duties, including storing, rotating, wrapping, covering, labeling, and dating food; organizing storage areas; cleaning prep areas and refrigeration units; returning utensils and equipment; cooling hot items; turning off equipment as appropriate; and restocking depleted items.
Assist with inventories, banquet meal plating, kitchen maintenance and cleaning schedules, other kitchen duties, off-premise functions, and research of new menu items as assigned.
Attend designated meetings and provide lateral service when possible.