What are the responsibilities and job description for the Rick Erwins Eastside - Line Cook position at Rick Erwin Dining Group?
Summary Of Position
Guest satisfaction in our restaurant revolves around the food quality, appearance and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station.
Duties & Responsibilities
Sets up station according to restaurant guidelines.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Minimizes waste of product.
Knows and follows sanitary food handling and preparations procedures.
Prepares all food items as directed in a sanitary, timely and efficient manner.
Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.
Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Education
Job Qualifications:
High school diploma or equivalent preferred.
Experience
Culinary degree is preferred, but not required.
Must have a minimum of 2 years experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity is preferred.
Understanding of professional cooking and knife handling skills.
Certificates/Licenses
ServeSafe training is preferred, but not required.
Requirements
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Ability to reach, bend, stoop and lift up to 40 pounds frequently.
Ability to work in a standing position for long periods of time (up to 9 hours).
Must be able to follow printed recipes and plate specifications.
Must maintain personal hygiene in accordance with DHEC and company standards.
Punctuality and regular, reliable attendance.
Honesty and integrity; hard working.
Have reliable transportation.
Ability to work late nights, early mornings, holidays and weekends as required.
Ability to work in a hot, wet, humid and loud environment for long periods of time.
Ability to remain calm and work well under pressure.
Guest satisfaction in our restaurant revolves around the food quality, appearance and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station.
Duties & Responsibilities
Sets up station according to restaurant guidelines.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Minimizes waste of product.
Knows and follows sanitary food handling and preparations procedures.
Prepares all food items as directed in a sanitary, timely and efficient manner.
Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.
Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Education
Job Qualifications:
High school diploma or equivalent preferred.
Experience
Culinary degree is preferred, but not required.
Must have a minimum of 2 years experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity is preferred.
Understanding of professional cooking and knife handling skills.
Certificates/Licenses
ServeSafe training is preferred, but not required.
Requirements
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Ability to reach, bend, stoop and lift up to 40 pounds frequently.
Ability to work in a standing position for long periods of time (up to 9 hours).
Must be able to follow printed recipes and plate specifications.
Must maintain personal hygiene in accordance with DHEC and company standards.
Punctuality and regular, reliable attendance.
Honesty and integrity; hard working.
Have reliable transportation.
Ability to work late nights, early mornings, holidays and weekends as required.
Ability to work in a hot, wet, humid and loud environment for long periods of time.
Ability to remain calm and work well under pressure.
