LINE COOK

• Awareness to all safety precautions and procedures to ensure a safe atmosphere for guest and other ambassadors.
• Prepares all food items according to standard recipes and/or as specified on a guest check to ensure consistency of product. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items
• Checks and controls the proper storage of product, monitor age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with health department regulations
• Reads and employs math skills to follow recipes
• Ensures all equipment is clean and in working condition
• Visually inspect, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in preparation of all menu items.
• Possesses intermediate cooking skills and techniques in all existing kitchen stations: salads, desserts, broiler/grill, sauce/sauté, fryer and vegetables.
• Demonstrates ability to provide intermediate overview of all kitchen stations
• Capability to provide an advanced overview of a single station
• Possesses advanced verbal and written communications skills such as describing daily specials, writing prep lists
• Demonstrates general knowledge of meat and fish cooking temperatures and stages of doneness
• Possesses intermediate knowledge of large volume/ catering food preparation
• Demonstrates knowledge of Garde Manger plate and platter presentation, fruits and vegetables carvings
• Demonstrates ability to clean, fillet, marinate and properly store most fishes
• Demonstrates ability to clean, bone, tie, portion, marinate and store most prime cut meat and poultry.
• Demonstrate food portion skills
• Possesses intermediate recipe knowledge in meats, fish, vegetables, fruits stocks and sauce preparations.
• Possesses an intrinsic desire to become a Culinarian
• Demonstrates intermediate understanding of kitchen cleaning chemicals
• Demonstrates intermediate food purchasing and receiving knowledge. Must know how to read an invoice.
• Familiarity with accounting procedures such as inventories, recipe and menu costing
• Familiarity with point of sale system and apply the technique
• Demonstrates intermediate leadership knowledge

Job Type:

Full-time Pay:

$20.00

• $24.

00 per hour

Benefits:

Health insurance Paid time off

Work Location:

In person

LINE COOK

Albany, NY 12207 $20

• $24 an hour
• Full-time $20
• $24 an hour
• Full-time
• Awareness to all safety precautions and procedures to ensure a safe atmosphere for guest and other ambassadors.
• Prepares all food items according to standard recipes and/or as specified on a guest check to ensure consistency of product. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items
• Checks and controls the proper storage of product, monitor age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with health department regulations
• Reads and employs math skills to follow recipes
• Ensures all equipment is clean and in working condition
• Visually inspect, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in preparation of all menu items.
• Possesses intermediate cooking skills and techniques in all existing kitchen stations: salads, desserts, broiler/grill, sauce/sauté, fryer and vegetables.
• Demonstrates ability to provide intermediate overview of all kitchen stations
• Capability to provide an advanced overview of a single station
• Possesses advanced verbal and written communications skills such as describing daily specials, writing prep lists
• Demonstrates general knowledge of meat and fish cooking temperatures and stages of doneness
• Possesses intermediate knowledge of large volume/ catering food preparation
• Demonstrates knowledge of Garde Manger plate and platter presentation, fruits and vegetables carvings
• Demonstrates ability to clean, fillet, marinate and properly store most fishes
• Demonstrates ability to clean, bone, tie, portion, marinate and store most prime cut meat and poultry.
• Demonstrate food portion skills
• Possesses intermediate recipe knowledge in meats, fish, vegetables, fruits stocks and sauce preparations.
• Possesses an intrinsic desire to become a Culinarian
• Demonstrates intermediate understanding of kitchen cleaning chemicals
• Demonstrates intermediate food purchasing and receiving knowledge. Must know how to read an invoice.
• Familiarity with accounting procedures such as inventories, recipe and menu costing
• Familiarity with point of sale system and apply the technique
• Demonstrates intermediate leadership knowledge

Job Type:

Full-time Pay:

$20.00

• $24.

00 per hour

Benefits:

Health insurance Paid time off

Work Location:

In person