Line Cook

King's Seafood Company•Denver, CO

32d•$20 - $26

About The Position

The cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position ( Grill, Sauté, Pantry, Sushi) and tested in your station to ensure capability and knowledge of the recipes, procedures, and quality components. You will be trained in our kitchen standards and you will contribute in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Requirements

18 years of age
High School graduate
1 year of experience as a restaurant cook
Food Handlers Card
Ability to satisfactorily communicate verbally in English with management and co-workers.
Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment
Ability to comprehend food orders

Responsibilities

Prepare necessary food items for meal period and next service
Complete opening/closing duties as assigned
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Cook for scheduled meal period
Alert Chef or Sous Chef to any deficiencies of food items
Notify management of any pertinent information related to shift activities
Follow supervisor’s instructions.