- 29-Jan-2017 to 30-Mar-2017 (MST)
- Salt Lake City, UT, USA
- Full Time
Medical / Dental / Vision / 401(k) & PTO to all full time employees. Discounts on Squatters and Wasatch merchandise and products
TITLE (Internal): Line Cook
REPORTS TO: Kitchen Manager on Duty
SUMMARY OF POSITION:
The Line Cook assists the Chefs and/or Prep Cooks with any combination of duties to prepare customer orders and to maintain the kitchen work areas in clean and organized condition ensuring smooth operation of the kitchen.
DUTIES & RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO:
Prepares menu items and meets quality standards for customer orders.
Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Seasons and cooks food according to recipes and company standards.
Observes and test foods to determine if they have been cooked sufficiently.
Weighs, measures and mixes ingredients according to company recipes and using various kitchen utensils and equipment.
Regulates temperature of ovens, broilers, grills and roasters.
Substitutes for or assist other cooks during emergencies or rush periods.
Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Saute Cooks: Communicate as the main wheel in the kitchen. Organize and distribute finished plates with service ticket to front line expediter. Conducts timing of food service with pantry, pizza, grill and fry stations. Execute station prep list pre-service while maintaining par levels during service. Assists in stocking of the cook's line, freezers, coolers and shelves. Cleans stations, changes out of all pans and restocks posts service.
Grill/Fry Cooks: Executes station prep list pre-service and maintain par levels during service. Communicates with sauté station with timing and service of finished plates. Assists in stocking of the cook's line, freezers, coolers and shelves. Cleans stations, changes out all pans and restocks post service.
Pantry Cooks: Execute station prep list pre-service and maintains par levels during service. Communicates with front line expediter and sauté during service. Prepares all cold foods, dessert (garde manager). May assist expediter with service. Assists in stocking of the cook's line, freezers, coolers and shelves. Cleans stations, changes out all pans and restocks post service.
Adheres to company policies and procedures.
Other duties as may be assigned.
KNOWLEDGE, SKILLS AND EXPERIENCE:
1+ years experience in a high volume establishment preferred
Familiarity with food items, culinary terms, kitchen equipment usage and knife safety.
Must be able to work day, evening or a combination of shifts on weekends and/or public holidays.
Must have the ability to learn basic cooking skills, safety and sanitation skills.
Good interpersonal skills.
Must be able to work quickly, independently, and as a part of team.
Stands and/or traverses kitchen and restaurant areas for long periods.
Frequently moves, transports or lifts and up to 50 pounds.
Uses repetitive motions.
Current food handler's permit