Benefits:

Employee discounts

Flexible schedule

Training & development

A Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. A Line Cook is an energetic, service orientated individual with a passion for creating exceptional dining experiences through good, quality food. Line Cooks have in-depth knowledge of various cooking methods, ingredients, equipment and procedures. Have working knowledge of the industry’s best practices, working with accuracy and speed with assigned duties. A Line cook is responsible for communicating with co-workers and staff members, providing support for over-all restaurant operations. Assist with maintenance and cleaning of restaurant, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.

Responsibilities:

Essential Job Duties and Responsibilities:

(Additional duties may be assigned)

Food Handler ServSafe Certification

Set-up and stock stations with all necessary food items, supplies, required utensils & cookware

Prepare food for service (e.g.-shopping vegetables, butchering meat, or preparing sauces)

Prepare a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags

Processed prepared foods for service using ovens, gas stoves, flat-top, grill, broilers, rotisserie, and smoker

Assures each item is cooked to the Chef and guest’s expectations and specifications

Garnish each dish properly

Answer, report and follow Executive, Chef de Cuisine and/or Sous Chef’s instructions

Maintains a clean and sanitary workstation area including, tables, shelves, broilers, saute’ burners, ovens, flat top, and refrigeration equipment both during and after service

Stock inventory appropriately, following storing, labeling, dating and FIFO rotation methods established by Executive & Sous Chefs

Ensure that food comes out simultaneously, in high quality and in a timely fashion

Assumes responsibility for quality, food safety/sanitation and timeliness of products served

Maintain a positive and professional approach with co-workers and customers

Perform other related duties as assigned by the management staff

Interact with customers and vendors to develop and maintain a favorable public image

Assist with inventory procedures. Alert Supervisor about shortages or discrepancies

Ensure the kitchen area, counters, sinks, shelving, refrigeration and storage areas are clean, orderly, and comply with established sanitation standards, personal hygiene, and health standards at all times. Wash dishes, clean spills, re-stock and wipe down counter tops, work area, sweep and mop floors etc.

Inspect supplies, equipment, and work areas for cleanliness and functionality.

Make recommendations for maintenance, repair and upkeep of the restaurant and its equipment to supervisor

Comply with health, sanitation, and safety regulations, policies, and procedures

Keep abreast of policies and procedures and current developments in local, state, and federal laws applicable to food service, safe food handling, and health standards etc.

Attend staff meetings and other functions as required

Report all equipment problems, kitchen maintenance issues, violations or substandard practices to your supervisor immediately upon encountering a problem

Qualifications:

High school diploma or GED required

Culinary Certification preferred

Food Handler’s Safety Certification required

3-5 years fine dining experience

If this describes you, and you are looking to join a hard-working and efficient team that cares out great food and customer experience then complete the following job application.