Line Cook - Feliciana Restaurant

BRG Hospitality Group•Covington, LA

116d•Onsite

About The Position

Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Requirements

High school graduate or equivalent is preferred.
A minimum of 3 years experience in a similar role, preferred.
ServSafe Training preferred.
Basic math and computer/tablet skills.
Ability to stay professional in a stressful work environment.
Ability to work in a team environment and maintain a professional manner.
Superb multitasking skills and an eye for detail.
Available to work different hours including weekends, days, nights, and holidays.
Positive, engaging personality and professional appearance.
Ability to uphold company standards relating to appearance and dress.
Exceptional interpersonal and communication skills as well as strong task and time management abilities.
Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.
Manual dexterity.
Knowledge of principles and processes for providing customer services, including meeting quality standards and company standard policies and procedures.
Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.
Comply with all company policies.

Responsibilities

Operating kitchen equipment safely and correctly, including ovens, stoves, mixers, fryer, etc.
Having proficient knife skills and being able to execute different cuts and use various knives.
Slicing various meats with a commercial meat slicer.
Working different stations and following different recipes, including assembling salads and other small, pre-prepared items, assembling different dessert items and scooping gelato/ice cream, executing several different types of cooking techniques and styles, and being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment.
Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs, never presenting subpar food to be served and correcting any errors quickly.
Plating dishes correctly as instructed by the chef, knowing all necessary plating techniques.
Maintaining a clean work environment throughout the shift, properly replacing items after using them and wiping down work surfaces regularly.
Maintaining items in the walk-in coolers, involving labeling, consolidating, and rotating food items as well as cleaning up floors and shelves.
Setting up the line, involving paying attention to dated items and properly rotating them daily and nightly, and prepping, stocking & organizing before and after each shift.
Understanding & following food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management.
Remaining organized throughout shift to ensure timeliness and accuracy of all food orders.
Ensuring proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item.
Tracking and reporting any food waste.
Scrubbing floors, walls, coolers, and work area at the end of the shift, and moving equipment around to ensure all areas are properly cleaned every day.
Receiving and following all verbal instructions from the chef or manager concerning orders, special requests, and adjustments needed.
Exhibiting creativity and enthusiasm for food.
Working in a team environment.
Maintaining necessary communication with all other team members and management to achieve accuracy of orders placed.
Complying with safety rules and regulations, including the proper handling of all relevant equipment.
Reporting any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety.
Working efficiently and completing required tasks within assigned time frame.
Attending all scheduled employee meetings and participating in a meaningful way.
Performing side duties including cleaning and food production as requested.
Other duties as assigned.