Line Cook
Colter Bay•Buffalo, NY
•Onsite
About The Position
A Cook performs many jobs in the kitchen. Among those jobs is washing, chopping, dicing and carving both fruits and vegetables and ensuring the preparation area is clean and equipment is sterilized as per health code standards.
Requirements
- Washing, chopping, dicing and carving both fruits and vegetables
- Ensuring the preparation area is clean and equipment is sterilized as per health code standards
- Adheres to state and local health and safety regulations
- Maintains neat professional appearance and observes personal cleanliness rules at all times
- Maintains safety and security in work station
- Follow all safety procedures for operating and cleaning all machinery at all times
- Adhere to Company alcoholic beverage policies
- Adhere to all Company and Safety Policies and Procedures
Responsibilities
- Make sure that all food is of the highest possible quality before leaving the kitchen
- Oversees that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner
- Covers, dates and neatly stores all meats, poultry, seafood and other food items
- Cleans and sanitizes the pantry station
- Sets up, maintains and breaks down prep station
- Notifies Chef and owner in advance of all expected shortages
- Ensures that work station and equipment are clean and sanitary
- Adheres to state and local health and safety regulations
- Maintains neat professional appearance and observes personal cleanliness rules at all times
- Maintains safety and security in work station
- Assists with other duties as instructed by the Head Chef and owner
- Inform Head Chef of any items that were unfinished before service
- Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality
- Follow all safety procedures for operating and cleaning all machinery at all times
- Review prep list at the beginning of shift for instructions
- Keep stocks at proper levels. Increase or decrease production as necessary
- Inform management of any problems concerning food quality or production control
- Maintain high standards of quality and appearance for all food prepared and served
- At the end of the shift, clean entire station, including reach-ins, shelves and steam table
- All unnecessary food must be returned to walk-in on proper shelf, all inserts clean
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
