What are the responsibilities and job description for the Line Cook position at JGP Restaurant Concepts?
Stone & Vine Urban Italian is a locally owned, full-service restaurant in Chandler featuring Italian cuisine with an inviting dining room and expansive scenic patio. Our menu features Italian classics, pasta, bruschetta, wood-fired pizza, seafood, salads and more. Open daily for lunch and dinner, weekday happy hour and Sunday brunch.
We are currently hiring for BOH Kitchen positions.
Applications and resumes may be submitted online or by email or in person during off-peak hours.
We are seeking individuals with restaurant experience in full-service, fast-paced dining environments.
To learn more about Stone & Vine, visit stoneandvine.com or on Facebook at facebook.com/stoneandvinechandler
1035 W. Queen Creek Rd, Chandler AZ 85248
We look forward to meeting you soon!
Equal Opportunity Employer | Local Candidates Only
SUMMARY OF POSITION
As a member of the JGP Restaurant Concepts kitchen team, it is the Line Cooks primary responsibility to prepare the highest quality food consistently and effectively. The line cook plays an integral part in the financial results of the position. It is the line cooks responsibility to cook meats, fish, vegetables, soups, and other hot food products accurately and efficiently as well as prepare and portion food products prior to cooking. The line cook will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items.
DUTIES & RESPONSIBILITIES
- Know and follow all JGP policies & procedures.
- Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of another kitchen equipment.
- Assume 100% responsibility for quality of products served.
- Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cook- ers, sauté burners, convection oven, flat top range, and refrigeration equipment
- Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follow proper plate presentation and garnish set up for all dishes.
- Handle, store, and rotate all products properly.
- Assists in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly, assists others in closing, and follows the closing checklist for kitchen stations.
- Understands and follows proper rules of hygiene and food safety measures.
- Participates in proactive communication to help us avoid and solve operational, HR, and financial issues.
- Is available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervision.
REQUIREMENTS
- 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 work in a fast-paced, loud environment for long periods of time.
- Must be able to speak and understand the primary language(s) used in the workplace.
- Must be able to work in a standing position for long periods of time (up to 9 hours)
- Must be able to bend, stoop, squat and lift to 50 lbs. on a regular and continuing basis.
- Must follow safety procedures closely.
- Must be able to work on holidays and/or weekends.
