Cook-Cold Line and Fryer

Description: **30, 60, 90 day bonus for all qualified candidates! Summary of Position: Cold Line Accurately and efficiently prepares all cold items on menu. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cold items and preparing appropriate garnishes for all cold menu item plates. Follow any reasonable instruction or request from customer. Maintain a safe working environment for all employees. Fryer Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follow any reasonable instruction or request from customer. Maintain a safe working environment for all employees. Duties & Responsibilities: • Prepares a variety of cold salads, appetizer, entrée and dessert items for service utilizing appropriate kitchen equipment. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in fryers. • Handles, stores and rotates all products properly. • Assumes 100% responsibility for quality of products served. • Knows and complies consistently with our standard portion sizes, preparation methods, quality standards and kitchen rules, policies and procedures. • Stocks and maintains sufficient levels of food products at line station to assure a smooth service period. • Portions food products prior to service according to standard portion sizes and recipe specifications. • Maintains a clean and sanitary work station area including tables, refridgerators, shelves, microwave and other equipment in the immediate area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. • Prepares item for frying by portioning, battering, breading, seasoning and/or marinating • Follows proper plate presentation and garnish set up for all dishes. • Assists in food prep assignments during off-peak periods as needed. • Is familiar and knowledgeable of all Health Department requirements for food preparation and storage, including temperature logs, holding requirements, preparation practices, cooling and storage processes • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. • Is knowledgeable of all composting and recycling procedures and adheres to process including oil recycling program and storage of same • Attends all scheduled employee meetings and brings suggestions for improvement. • Knowledgeable of filtering system available for fryer and consistently ensures the best quality of oil available by use of such filtering systems and procedures on a regular basis. • Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Requirements: Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking. • At least 6 months experience in a similar capacity. • Must be able to communicate clearly with managers, kitchen and dining room personnel. • Be able to reach, bend, stoop and frequently lift up to 40 pounds. • Be able to work in a standing position for long periods of time (up to 9 hours). • Must be able to work nights and weekends - flexible schedule. • Must have a recognized Food Safety certification. • Must have a basic knowledge to maintain a safe working environment in a kitchen.

Created: 2024-11-05