Line Cook

Rooted Hospitality Group•Westhampton Beach, NY

just now

About The Position

Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us.

Requirements

Ability to lift 25lbs.
Basic knowledge of culinary techniques and safety.
Reasonable range of motion such as bending, standing, walking, stirring, lifting to complete physical tasks related to responsibilities.
Ability to stand and walk for duration of shift.
Reliable and capable of working independently or following specific directives.
Excellent multi-tasking.
Positive attitude and work ethic.
As a member of the RHG culinary team, you are an ambassador of our brands and food. You are passionate about your role and always curious about how to make a guest’s experience memorable. You are naturally a social person, fun to work with and always willing to help out your fellow team-mates. Serving others comes naturally to you…it’s in your DNA.

Responsibilities

Assists in maintaining the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Understands and complies consistently with the restaurant’s cooking methods, quality standards and kitchen policies and procedures.
Keeps food preparation areas, such as equipment and work surfaces clean and sanitary for proper food handling.
Stocks and maintains appropriate levels of food products at line stations to support a smooth service period.
Bakes, roasts, fry and grill a variety of meats, fish, vegetables, and other foods.
Weighs, measures, and mixes ingredients according to our recipes using various kitchen utensils and equipment.
Understands proper plate presentation and garnish set up for all of our dishes.
Assists in food prep and cleaning assignments during off-peak periods as needed.
Substitutes for or assist other cooks during emergencies or rush periods.
Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
Attends all scheduled employee meetings and offers suggestions for improvement.