HIGH PAYING $$$- Line Cook - EM

DRG Employer•Bloomfield Hills, MI

About The Position

Line Cooks prepare high-quality food in a timely, efficient, and sanitary manner in support of Eddie Merlot’s food and service standards. They follow company policies, standard recipes and presentation specifications, food and occupational safety requirements, and guidelines for minimizing waste. Line Cooks keep their stations clean and orderly and collaborate with kitchen and service team members to provide guests with outstanding food and hospitality. The role includes completing required training, preparing and replenishing food products, handling and rotating ingredients, and producing dishes to specified portion, temperature, presentation, sanitation, and timing standards. Line Cooks also accommodate guest food allergies or intolerances, complete station and closing duties, assist with kitchen and storage-area cleanliness, report issues and incidents, attend team meetings, and communicate guest feedback and improvement ideas to Managers. Experienced Line Cooks may assist with training and supervision.

Requirements

One or more years of experience as a line cook; fine-dining restaurant experience is preferred.
Experience operating grills, broilers, fryers, sauté burners, convection ovens, flat-top ranges, and other kitchen equipment.
Demonstrated knowledge of food preparation and production, cooking techniques, sanitation, and safe food handling.
Commitment to quality and service, and to expanding knowledge and skills.
Must be able to read and communicate in English.
Clean and professional appearance.
Self-motivated and able to work calmly and effectively in a fast-paced, high-pressure environment.
Able to multitask and manage quickly changing priorities.
Strong teamwork orientation; well organized and able to take direction from others.
Able to work evenings, weekends, and holidays.
Able to stand for five or more hours at a time.
Able to reach, bend, stoop, and lift and carry up to 50 pounds.
Manual dexterity required to use knives and kitchen equipment.

Nice To Haves

High school diploma or GED preferred.
Basic math and computer skills preferred.
Fine-dining restaurant experience preferred.

Responsibilities

Complete and pass required initial and ongoing training modules.
Know the weekly work schedule, arrive on time, and meet uniform and professional appearance standards.
Communicate with the Executive Chef or Sous Chef about nightly specials, guest flow, banquets, and special events.
Set up the station according to standard procedures and carry out food preparation assignments.
Restock and maintain sufficient food product levels throughout the shift.
Handle, store, and rotate products according to standard procedures.
Prepare food according to standard recipes, portion control, temperature and presentation specifications, sanitation procedures, and timing guidelines.
Prepare dishes for guests with food allergies or intolerances.
Maintain a clean, sanitary, and organized workstation throughout the shift.
Perform assigned side and closing duties using checklists.
Assist with sanitary food storage and with cleaning and organizing the kitchen, walk-in coolers, and storage areas.
Follow reporting procedures for re-cooks, spills, wastage, problems, incidents, and accidents.
Communicate openly, demonstrate teamwork, and assist other team members as needed.
Cross-train and help at other stations and in other kitchen roles as needed.
Follow company policies, station requirements, workplace behavior guidelines, and food handling, sanitation, and safety regulations.
Attend team meetings.
Communicate guest requests or complaints and ideas for improvement to Managers.
Experienced Line Cooks may assist with training and supervision.
Perform other related duties as assigned.