Line Cook (Experienced) - Domenica Restaurant

BRG Hospitality Group•New Orleans, LA

28d

About The Position

BRG Line Cook Job Description: 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). ESSENTIAL FUNCTIONS: Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc Having proficient knife skills. Being able to execute different cuts and use various knives. Slicing various meats with a commercial meat slicer. Being able to work different stations and follow different recipes: 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. 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. Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. Understand & follow 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. Remain organized throughout shift to ensure timeliness and accuracy of all food orders. Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. Track and report any food waste. Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed Exhibit creativity and enthusiasm for food. Able to work in a team environment Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. Comply with safety rules and regulations, including the proper handling of all relevant equipment. Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Work efficiently and complete required tasks within assigned time frame. Attend all scheduled employee meetings and participate in a meaningful way. Perform side duties including cleaning and food production as requested. Other duties as assigned.

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. This includes 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

Prepares and produces menu items to recipe standards
Maintains required stock levels
Prepares items such as 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
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
Operating kitchen equipment safely and correctly
Having proficient knife skills
Slicing various meats with a commercial meat slicer
Being able to work different stations and follow different recipes
Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs
Plating dishes correctly as instructed by the chef
Maintaining a clean work environment throughout the shift
Being able to maintain items in the walk-in coolers
Setting up the line
Understand & follow food safety and sanitation guidelines
Remain organized throughout shift to ensure timeliness and accuracy of all food orders
Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item
Track and report any food waste
Scrubbing floors, walls, coolers, and work area at the end of the shift
Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed
Exhibit creativity and enthusiasm for food
Able to work in a team environment
Maintain necessary communication with all other team members and management to achieve accuracy of orders placed
Comply with safety rules and regulations, including the proper handling of all relevant equipment
Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety
Work efficiently and complete required tasks within assigned time frame
Attend all scheduled employee meetings and participate in a meaningful way
Perform side duties including cleaning and food production as requested
Other duties as assigned